Quick Pickles

Recipe from Lukas Volger

Adapted by Martha Rose Shulman

Quick Pickles
Andrew Scrivani for The New York Times
Total Time
40 minutes
Rating
4(658)
Comments
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Keep this easy recipe in your back pocket for when you want to add crunchy, zingy punch to whatever you're serving. The flavor of the rice vinegar creates a pickle that goes particularly well with Asian dishes. —Martha Rose Shulman

Featured in: Vegetarian Bowls Spiked With Vibrant Asian Flavors

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Ingredients

Yield:About 2 cups
  • 4small firm cucumbers, such as Kirby or Persian, peeled or scrubbed, sliced ⅛-inch thick
  • 1tablespoon sugar
  • 1½teaspoons fine sea salt
  • 1tablespoon rice vinegar
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

116 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 28 grams carbohydrates; 3 grams dietary fiber; 16 grams sugars; 4 grams protein; 1432 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Slice cucumbers ⅛-inch thick using a mandoline or a sharp knife. Toss with the sugar and salt and leave in a colander to drain for 20 to 30 minutes. Rinse well and drain.

  2. Step 2

    In a bowl, toss cucumbers with the vinegar, tasting and adding more as desired. Store in a container in the refrigerator for up to a week.

Ratings

4 out of 5
658 user ratings
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Comments

Nellie Armstrong

Leave out the sugar, add sour cream and you have my Hungarian grandmother's cucumber salad.

Jen in Astoria

Let me share with you a Nordic variation on this that my paternal Grandma made: Slice 3 cukes and one sweet white onion as thin as you can; peel cukes if desired. Take about a 1/4 cup of white vinegar and a tablespoon or so of sugar--NO salt and NO water; only a few drops of water if needed to loosen up the sugar. Pour and mix over veggies, let sit overnight. Stir well before serving. This is an oft-requested recipe when I go to summer potlucks, BBQs, etc and it couldn't be easier.

Raj LI, NY

Add a few pinches of toasted and ground cumin, and a dash of black or rec (or both) pepper of your choice, and you have an Indian version of it.

Meinmunich

For such a little effort and a few ingredients, it was delicious. It tasted a tad too sweet at first but after one hour, the sweetness subsided and it became even better. We couldn’t stop munching on these and ended up finishing the batch between 2 people. Addictive!

David

I use Kirby’s sliced a bit thicker. Add some dill. As one who has, in the past, made a big production out of making pickles, this is a game changer. So easy, so good.

Rita

Very bland. Missing just about everything

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Credits

Adapted from "Bowl," by Lukas Volger (Houghton Mifflin Harcourt, 2016)

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