Source: Serious Eats, Kenji
Ingredients
- 1 C rice wine vinegar
- 1 C water
- 3/4 C sugar
- 1 Tbs kosher salt (do not substitute fine salt by volume)
- 4 C cucumbers, thinly sliced
Directions
- Combine vinegar, water, sugar, and salt (everything but the pickles) in a medium saucepan and bring to a boil over high heat. Remove from heat.
- Add cucumber slices and stir. Cover with something (a clean towel, paper towel, etc) and press down until all cucumber slices are completely submerged.
- Soak 10 minutes, then transfer cucumbers to a sealable container. Top with liquid and discard the rest (see notes). Store in the refrigerator.
Notes
- Really pack in the cucumbers, you might want to add 1/4 C liquid when the jar is packed halfway. Take a chopstick and stir the cucumbers around a bit to release any air pockets, then continue to pack them in.
