A sweet, tart, fresh pickle to enjoy during the cooler months. Goes great with everything from meats to vegetables to sandwiches.
Prep Time 40 minutesminutes
Cook Time 5 minutesminutes
Total Time 45 minutesminutes
Servings 1quart
Ingredients
1 ½cupswater
½cupwhite wine vinegar
½cupsugaror sugar substitute
1bay leaf
4whole peppercorns
1English cucumber
1tablespoonkosher salt
Instructions
Combine the water, vinegar, sugar, bay leaf, and peppercorns in a medium saucepan. Bring to a boil. Remove from the heat and let cool.
Slice the cucumber as thinly as possible using a mandoline or very sharp knife. Place the cucumber slices in a colander and sprinkle with the salt, tossing the cucumber slices so that the salt is well distributed throughout. Allow the cucumber slices to sit for about 30 minutes. Rinse well and squeeze out as much moisture from the slices as possible.
Place the cucumber slices in a clean quart jar and pour the cooled pickling solution over them. Cover and refrigerate for 6-8 hours before serving. Best used within 2 days.