Cheater’s Pickles
Prep Time:
Cook Time:
Servings:
Ingredients
  • 2 english cucumbers
  • 2 tablespoon sugar
  • handful of ice cubes
  • 1/4 cup rice vinegar, champagne vinegar, apple cider vinegar, or distilled white vinegar
  • several pinches of flaky salt, such as maldon
  • several grinds of black pepper (optional)
  • 2 tablespoon snipped fresh dill, mint, or chives, or a mixture (optional)
  • 1/2 vidalia onion, sliced into thin half-moons (optional)
Directions
  1. Cut off the ends of the cucumbers and use the tines of a fork to draw long stripes down their lengths. Slice the cucumbers like bread-and-butter pickles, about 1⁄8 inch thick, and pile them into a large shallow bowl. Sprinkle the sugar over the cucumbers and stir it in well. Scatter the ice cubes over the cucumbers and cover the bowl loosely with plastic wrap. Chill in the freezer for ½ hour.
  2. Drain the cucumbers in a colander and pat dry with a clean kitchen towel. Put the cucumbers in a bowl, sprinkle the vinegar evenly over them, and stir well. Add the salt and pepper, if using, and stir well to combine. Toss in the herbs, if using, and the onions, if using. Refrigerate until ready to serve.
  3. They’ll still be good the next day, though not quite as crisp.