I just barely am! And in great part it’s thanks to this simple, delicious technique. I’ve made versions of this quick-pickled dish for years but Lynne Curry’s version in Pure Beef is my latest inspiration. They’re delicious within 20 minutes of making and stay crisp and bright for a week.
Whittle down that pile of cukes and find yourself snacking on these, putting them on burgers or any sandwich, enjoying them with rice or grilled tofu.
Quick-pickled Cucumbers
–adapted from Pure Beef by Lynne Curry
This is perfect alongside a good hamburger or some thinly sliced flank steak or meatloaf (as Lynne does) or with rice or other grains or seafood or just as a snack.
2 medium cucumbers, washed but not peeled unless the skin is very thick
2 tablespoons rice wine vinegar (or more, to taste)
2 teaspoons sugar
1 teaspoon soy sauce (or tamari)
1/4 teaspoon sea salt
Pinch or two of red pepper flakes
Slice the cucumbers in half lengthwise and use a teaspoon to scrape out the seeds and discard. Slice the cucumber haves very thin on the diagonal and put them into a bowl. In a separate bowl, whisk the rice vinegar, sugar, soy sauce, salt and pepper flakes until the sugar dissolves. Pour the dressing over the cucumbers, stir, and let the flavors develop at room temperature for about 20-30 minutes. Store in the refrigerator for up to a week.
