Quick-pickled cucumbers

  • 1 cup rice wine vinegar
  • 1 cup water
  • 3/4 cup sugar
  • 1 tablespoon sea salt flakes
  • 3 lebanese cucumbers
  • 1 brown onion

Thinly slice cucumbers and onion

Combine vinegar, water, sugar, and salt in a medium saucepan and bring to a boil over high heat. Remove from heat.

Add cucumber and onion and stir.

Cover with a clean kitchen towel or a double layer of heavy duty paper towels, pressing down until towel is saturated with liquid and in direct contact with the cucumbers.

Let rest 10 minutes, then transfer cucumbers to a sealable container. Top up with liquid and discard the rest

Store in the refrigerator for up to 1 month.