6 SERVINGS
Due to its popularity, this sweet and sour pickle recipe appears, in some variation, in almost every book I’ve written. It can be made with carrots, daikon radishes, zucchini, and many other vegetables. The flavor intensifies with age, and the pickles are particularly delicious paired with grilled seafood and meats. I often add fresh or dried chili peppers for a little spiciness and color.
2 pounds English or pickling cucumbers, rinsed and drained
1 cup Japanese rice vinegar
1 cup sugar
1½ tablespoons minced fresh ginger
1 teaspoon salt
Trim the ends of the cucumbers. Slice lengthwise in half, scoop out any seeds with a spoon, and cut the cucumber on the diagonal into thin slices about ¼ inch thick. Put the slices in a bowl. Add the vinegar, sugar, ginger, and salt and toss lightly to coat. Cover with plastic wrap and let sit for 30 minutes or longer in the refrigerator. Serve cold.
VARIATION: Add 3⁄4 teaspoon crushed red pepper flakes or 1 teaspoon hot chili oil for extra flavor.