Tangy Cucumber Pickles Recipe
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1 pint
Tangy Cucumber Pickles Recipe
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Adapted from here.
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Ingredients
- 2 Persian cucumber ends trimmed, sliced
- 1 - 2 fresno chile ends trimmed, sliced
- 3/4 cup rice wine vinegar unseasoned
- 1/4 cup water
- 1/4 cup sugar
- 1 tablespoon kosher salt
Instructions
- Place sliced cucumbers and chiles in a small bowl. Use 2 chiles if you can handle the heat.
- Place vinegar, water, sugar and kosher salt in a small saucepan over high heat. Bring to a boil, stirring to dissolve the sugar and salt. Pour the hot brine over the cucumbers and chiles. Cover and let cool to room temperature. You can enjoy immediately, but they're better if you let them sit overnight in the fridge. Store in the fridge for up to 3 weeks.
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