With a simple cold brine of water, vinegar, sugar, and salt, this pickle recipe is open to so many additional layers of flavor. Here, that’s thin slices of fresh lemon, some green chile, and sesame seeds (black or white). The cold brine keeps the cuke slices extra-crunchy. It’s also our go-to method for pickling thinly sliced fennel, cauliflower florets, quartered radishes, or thinly sliced celery.
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What you’ll need
Small Saucepan
$160 $150 At Amazon
Cutting Board
$10 At IKEA
8-Inch Chef's Knife
$48 At Amazon
Recipe information
Yield
Makes about 1 quart
Ingredients
Special equipment
Preparation
Place cucumbers in jar. Bring lemon slices, chile, ginger, vinegar, sugar, salt, sesame seeds, and 2 cups water to a boil in a small saucepan and cook, stirring, until sugar and salt are dissolved, about 1 minute. Let cool. Pour brine over cucumbers in jar; cover and chill. Pickles will taste good after a few hours, but for the best flavor wait at least 24 hours before using.
Do ahead: Cucumbers can be pickled 2 months ahead. Keep chilled.
