Sweet-and-sour cucumber pickle

By Nina Simonds
Globe Correspondent / July 1, 2009

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Serves 6

This is one of my most requested recipes. Using equal amounts of rice vinegar and sugar, you can make a simple, quick carrot, cucumber, or daikon radish pickle. Or try this same method with zucchini or summer squash. Make it spicy by adding 1 teaspoon of crushed, dried chili peppers. The cool, tart vegetables nicely complement hot or room temperature grilled foods.

2 large English cucumbers or 13 pickling cucumbers
1 cup Japanese unseasoned rice vinegar
1 cup sugar
1 teaspoon salt
1piece (1-inch) fresh ginger, finely chopped
1. Trim the ends of the cucumbers. Halve them lengthwise. With a spoon, scoop out the seeds. Cut the cucumber on the diagonal into thin slices about 1/4-inch thick. Transfer the slices to a bowl.

2. In another bowl, combine the rice vinegar, sugar, salt, and ginger. Add it to the cucumbers. Toss lightly, cover with plastic wrap, and set aside for 30 minutes, or refrigerate for up to 7 days.