This recipe is a favorite of my husband and son. Tastes yummy on a hot summer day.
* 1 english cucumber, sliced into 1/4 inch thick rounds (use any cucumber you like, but I like the english ones because they do not have alot of annoying seeds)
* 1/2 cup seasoned rice vinegar (find this in the asian section of the grocery store. rice wine vinegar comes in seasoned or unseasoned, so make sure you get the seasoned one)
* 1/4 teaspoon sea salt
Take a gallon size ziploc bag and throw your vinegar and salt in it, shake to mix. Add the cucumber slices. Close the bag and shake to mix again. Lay the bag FLAT on a shelf in the fridge for at least 30 minutes before serving. Serve cold, just pour right out of the bag and into a bowl, vinegar and all.
Notes:
These can be kept in the fridge for up to 3 days, depending on how thick you cut the cukes. Remember that you just made pickles, so the longer they stay in the brine in the fridge, the less crispy they will become.
1 comment:
UPDATE: I am now making this recipe without adding the salt. Tastes just as good!
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