This recipe is more like a quick pickle for cucumbers since it involves vinegar and salt but it’s super quick and best served fresh like I did when I made Thai Basil Eggplant and Shrimp with Pea Pods. There are five ingredients here: cucumber, salt, sugar, rice wine vinegar and water.

First, very thinly slice the cucumber (the mandolin is great in this use!). Yes, this is still the cucumber from my neighbor.

Next, mix together about 2 ounces of rice wine vinegar and 1 ounce of water. Add about 1 ounce of sugar and stir it together. Taste it. If you like it, great! If you think it needs more vinegar or sugar (or water) then add some.

Pour the dressing/ pickling mixture over your cucumbers.

Salt the cucumbers. Mix them up and enjoy! I cooked the rest of my dinner while doing this so they sat for maybe 10 minutes or so in the refrigerator and they were excellent for the next few nights. This is a great way to use up the cucumbers that are coming out of the garden this time of year!