I guess these are "refrigerator pickles" done up all "Asian" because that's a theme with me. Add the sugar if you like your pickles a tad sweeter.
BTW, I've tried boiling the brine before adding it to the pickles and prefer not to. The hot brine makes the cucumbers ugly, and since this isn't a sweet pickle, there's no sugar that needs hot water to dissolve.
- 1 english cucumber
- 1 slice red onion
- 4 cloves garlic, crushed
- 1 cup water
- 1/4 cup rice vinegar
- 1 tbsp kosher salt
- 1 tbsp sugar (optional)
- 1/4 tsp minced ginger
Wash the cucumber and cut in half lengthwise. Then cut the pieces into chunks based on the height of the container. (I like 2" pieces for my stout jar.) Put the pieces into the jar so that little room is left. (I'm a fan of maximizing brine so pack 'em in there!)
Cut the red onion slice in half. Shove them in the spaces between the cukes. Repeat with the garlic.
Combine water, vinegar, salt, and ginger. Pour liquid into your cucumber jar. Seal tightly and store in the refrigerator.
Wait a few hours before enjoying.