- Organic Bound
Crunchy, mild cucumbers marry beautifully with all kinds of flavorings, so they're often prepared condiments for spicy or smoky dishes. Super easy to make, these pickled cucumbers are a great accompaniment to smoked salmon or trout, or any grilled meat or fish. This recipe works best with crisp, thin-skinned English cucumbers, which don't need to be peeled or seeded. The cucumbers require a marinating period of about 1-1/2 hours, so plan accordingly.
|2 large||English cucumbers (unpeeled, thinly sliced)|
|2 teaspoons||sea salt or coarse kosher salt|
|1/2 cup||unseasoned rice vinegar|
|1/4 cup||Sugar (preferably superfine)|
Place the cucumbers and salt in a glass or plastic bowl and toss to combine. Set aside at room temperature for 20 minutes, and then rinse the cucumbers under cold water to remove the salt.
Return the cucumbers to the bowl and cover with boiling water. Drain in a colander and refresh with cold water until the cucumbers are cool. Drain thoroughly and return to the bowl.
Place the vinegar and sugar in a small bowl and whisk until the sugar dissolves. Pour the mixture over the cucumbers and toss to combine. Let the cucumbers sit at room temperature for an hour before serving. If you're not using them immediately, cover the cucumbers and refrigerate for up to 1 week.