| Yield | |
|---|---|
| Source | http://www.dianeabroad.com/2012/08/cucumber-pickles-two-ways/ |
| Prep time | 15 minutes |
| Yield | |
|---|---|
| Source | http://www.dianeabroad.com/2012/08/cucumber-pickles-two-ways/ |
| Prep time | 15 minutes |
| 3⁄4 | Cup | Hot Water |
| 1⁄2 | Cup | Rice Vinegar |
| 6 | Tablespoon | Sugar |
| 2 1⁄4 | Teaspoon | Kosher Salt |
| 5 | Persian Cucumbers |
Mix all ingredients but cucumbers in a bowl and stir until the salt and sugar has dissolved. Slice the cucumbers thinly and add to a mason jar. Pour the vinegar mixture over the cucumber and refrigerate. They will be ready in four days or so, and will be good for about a month.