Quick Pickled Cucumbers
Yield: 2 cups
These easy pickles are traditionally added to the lentil dish above to add bright flavor and a hint of crunch. I quarter the rounds and mix them in to incorporate more flavorful pieces throughout.


  • 1/2 cup (4 ounces/113 grams) rice vinegar (plain, not the seasoned kind)
  • 1/2 cup (4 ounces/113 grams) water
  • 1/4 cup + 2 tablespoon (72 grams) granulated sugar
  • 1 teaspoon kosher salt
  • 2 cups thinly sliced English cucumbers (about 8 ounces or 1/2 an English cucumber; could use other smaller pickling cucumbers like Japanese cucumbers when available)
  • optional: 1/2 a small jalapeƱo or Serrano pepper, sliced


  1. Combine the vinegar, water, sugar and salt in a small to medium pot and bring to a boil over high heat. Immediately remove from the heat, and then add the cucumber slices and optional peppers and stir. Rest on the counter for 10-15 minutes, making sure to submerge the slices, stirring occasionally if needed to allow the slices on top to soak in the brine. Transfer the cucumbers to a jar or other covered container and store in the refrigerator.
  2. Flavor will improve over the several hours although they may be used as soon as they are chilled. These quick pickles are crispest over the first few days, although they will keep for several weeks in the fridge. Recipe may easily be doubled.

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