Quick Pickled Cucumber
- 1 medium cucumber
- 2 teaspoons salt
- ½ cup white vinegar
- ½ cup water
- ¼ cup sugar
- Thinly slice the cucumber, carefully mix in the salt, and let it drain in a colander or sieve for about an hour. The cucumber slices will start to look as if they have been cooked.
- While the cucumbers are draining, mix together the vinegar, sugar, and water to make a pickling solution.
- Rinse any remaining salt from the cucumbers, place them in a ceramic or glass bowl or jar, and completely immerse them with the pickling solution.
- They’ll start to taste like pickles within an hour. Store them in the refrigerator.
This locally inspired recipe is brought to you by Pam Walker. Pam is an avid home cook, writer, and local farm and food activist who is also a board member of the Santa Fe Farmers’ Market Institute. Thank you, Pam, for helping inspire us to use locally sourced ingredients!