Tangy, refreshing, crisp. This is the perfect way to describe pickled English cucumbers. They are a great condiment to any dish. Skip the mayo and mustard and add this to your sandwich, salad, and as a tasty side dish.
- 1 English cucumber
- 1 Tbsp kosher salt
- 1 1/2 cup water
- 1/2 cup apple cider vinegar rice wine vinegar is a great alternative
- 1 cup sugar
- 1 bay leaf
- pinch red pepper flakes
- 2 small-medium garlic cloves, crushed
Slice the cucumber thinly (use a mandoline or vegetable slicer if you have one). Place the sliced cucumber in a colander, toss with a little kosher salt, and let stand for 30 minutes.
Place the sliced cucumber in a colander, toss with a little kosher salt, and let stand for 30 minutes.
Combine water, vinegar, sugar, bay leaf, red pepper flakes, and garlic in a medium saucepan. Allow to come to a boil. Remove from heat and let cool.
Rinse the salt off the cucumbers and squeeze out as much moisture as possible. I used a salad spinner to remove excess water.
Add the cucumbers to a large mason jar (or container of your choice that has a lid) and pour the pickling solution over the cucumbers. You should completely cover the cucumbers with the pickling liquid (brine).
Cover and refrigerate for 3 to 6 hours before serving. The pickled cucumbers will keep in the refrigerator for up to 5 days.