This is a very easy recipe and good to use as a side dish for a barbeque. Although there’s a lot of sugar used, most of it will end up in the brine.
1.5 pounds cucumbers (or 2 long, seedless hothouse cucumbers)
1 cup rice vinegar
1 cup sugar
1 tsp salt
1.5 Tbsp minced fresh ginger root
- Trim the ends off the cucumbers, slice them in half lengthwise and using a spoon or melon baller, remove and discard the seeds. Slice and place the slices in a bowl. Set aside. (I quartered the English cukes lengthwise, then chopped into chunks)
- In a medium bowl, stir together the rice vinegar, sugar, salt and ginger. Pour the dressing over the cucumber slices and toss to coat. Cover and refrigerate for at least 30 minutes, and up to 5 days. Serve cold.