Quick Pickled Cucumbers

pickledcucumbers.jpg

My recipe is a variation on chef Marcus Samuelsson’s pickled cucumbers. I have used his recipe as a basis and have added several ingredients (suggested here and there online).

Ingredients for one small garden cucumber:
1 tbsp salt
1 1/2 cups water
1/2 cup white wine vinegar
1 cup sugar
1 bay leaf
1 tsp dry dill or 1 tbsp fresh dill
1 tsp hot red pepper flakes
1 tsp black peppercorns and Jamaican peppercorns

Slice the cucumber as thin as possible. Put the slices in a colander, toss them with the salt, and let stand for about 30 minutes.

After 30 minutes, combine the water, vinegar, sugar, bay leaf, herbs and spices in a medium saucepan and bring to a boil. Remove from the heat.

Rinse the salt off the cucumbers, and squeeze out as much moisture as possible. Put the cucumbers in a clean jar and add the pickling solution; they should be completely covered by the brine. Cover and refrigerate for 3 to 6 hours before serving.