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sesame-lemon pickled cucumbers

Name: Sesame-Lemon Pickled Cucumbers
Yield: Makes about 1 quart
Ingredients: 1 lb. kirby, Persian, or English hothouse cucumbers, sliced ½" thick; ½ lemon, thinly sliced into rounds, seeds removed; 1 small green chile (such as serrano), thinly sliced; 1 2" piece ginger, peeled, julienned; 1½ cups unseasoned rice vinegar; ¼ cup sugar; 4 tsp. Diamond Crystal or 2 tsp. Morton kosher salt; 1 Tbsp. sesame seeds; A 1-qt. glass jar with a lid

4.5

(3)

www.bonappetit.com

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Servings: 1

Author : Andy Baraghani

recipes cucumber brine

Ingredients

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1 lb. kirby, Persian, or English hothouse cucumbers, sliced ½" thick½ lemon, thinly sliced into rounds, seeds removed1 small green chile (such as serrano), thinly sliced1 2" piece ginger, peeled, julienned1½ cups unseasoned rice vinegar¼ cup sugar4 tsp. Diamond Crystal or 2 tsp. Morton kosher salt1 Tbsp. sesame seedsA 1-qt. glass jar with a lid

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Instructions

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Place cucumbers in jar. Bring lemon slices, chile, ginger, vinegar, sugar, salt, sesame seeds, and 2 cups water to a boil in a small saucepan and cook, stirring, until sugar and salt are dissolved, about 1 minute. Let cool. Pour brine over cucumbers in jar; cover and chill. Pickles will taste good after a few hours, but for the best flavor wait at least 24 hours before using.Do ahead: Cucumbers can be pickled 2 months ahead. Keep chilled.