Quick Pickles – Only 3 Ingredients! Perfect for those farmer’s market or homegrown cucumbers. I could snack on this ALL. DAY. LONG. You can also reuse the brine over and over, and you’ll want to because these cukes* are addicting. Start by thinly slicing some shallots and cucumbers. Toss them in a bowl with some seasoned rice vinegar (I use this brand) and a little dill if you like. Let them sit for a few hours before diving in. I’d stick with shallots over onion because their flavor is richer and sweeter. I always imagine them as a onion-garlic-hybrid of sorts. This recipe is best with homegrown or farmer’s market cucumbers, they really do taste better.
*Cukes – Slang for cucumber.
- 2-4 small cucumbers, sliced
- 2 small shallots, thinly sliced
- 1 cup seasoned rice vinegar to cover
- Dill (optional)
- Use a vegetable peeler to remove all the skin from the cucumbers. Thinly slice cucumber into ¼ inch slices.
- Peel the shallots and cut them into very thin slices.
- Add cucumbers and shallots to glass bowl. Cover with rice vinegar and dill. Stir, making sure nothing is sticking together.
- Cover tightly and refrigerate for a few hours or preferably overnight. Good in refrigerator for up to 4 days.