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Pickled Cucumbers

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.
Course: Plant-based, Salad, Side Dish, Snack
Keyword: snack

Ingredients

  • 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

Instructions

  • 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.