Typically, pickles take a long time to brine but with this recipe, the pickles are ready to eat in one day. Season them to your taste; sweet, sour, salty or spicy. Vary the pickling brine to your taste and come up with your very own recipe. Use soy sauce in place of salt to add an Asian flavor. Or make the brine sweet and sour for butter chip pickles.
1 pound persian or asian cucumbers
Vinegar and Salt Brine
1 1/2 cups water
1/2 cup distilled vinegar
2 tablespoons sugar
5 teaspoons kosher salt
Soy Sauce Brine
1 1/4 cup water
1/2 cup soy sauce
2 tablespoons vinegar
1 tablespoon sugar
Sweet Bread and Butter Brine
1 cup sugar
3/4 cup vinegar
2 tablespoons kosher or pickling salt
pickling spices, dill seeds, garlic, ginger
Other vegetable additions:
turnip, celery, carrots, jicama, jalapeno peppers
Wash and clean the cucumbers.
Using a sharp knife, slice the cucumbers 1/8 inch thick on a diagonal but not all the way, leaving the bottom ¼ inch intact. Or halve them lengthwise.
Place them side by side tightly in a sanitized jar. You can also use other containers but make sure the cucumbers are packed tightly.
If adding jalapeno peppers, cut them in half. Remove the membranes and seeds. Add to the jar.
Peel an inch section of ginger, slice them and put them in the jar.
For garlic, peel 3 or 4 cloves. If you want more of the garlic flavor, cut them in half. Add them to the jar.
In a small sauce pan, combine the ingredients. Bring to a boil. Pour over the cucumbers until the liquid covers the tops of the cucumbers, leaving 1/2 inch head space. Let it cool completely, then refrigerate overnight.
Slice the cucumbers all the way. Serve as a side or put them in a sandwich.
Savory Side Dish
Slice the pickles, including the jalapeno peppers if you want to make it spicier.
Transfer to a dishcloth and squeeze out the liquid. Transfer to a bowl.
Add chopped green onions, sesame oil, sesame seeds, pinches of red hot pepper powder, freshly ground black pepper. Sugar and salt to taste if necessary.