Photo by Alex Lau, food styling by Sue Li, prop styling by Kalen Kaminski
What raw cucumbers lack in cheer, pickled cucumbers make up for in zip, zing, and crunch. The brine can work with any crunchy veg, but we like them best with cucumbers. We guarantee they'll be the sleeper hit of your next party spread.
Recipe information
Yield
8 servings
Ingredients
2
lb. medium Persian cucumbers (about 12), cut lengthwise into spears
¼
cup white wine vinegar or unseasoned rice vinegar
1
tsp. sugar
¾
tsp. crushed red pepper flakes
2
tsp. kosher salt, plus more
2
Tbsp. chopped dill
2
Tbsp. fresh lemon juice
Need to make a substitution?
Preparation
Step 1
Toss cucumbers in a large bowl with vinegar, sugar, red pepper flakes, and 2 tsp. salt. Chill, tossing once, at least 1 hour and up to 6 hours.
Step 2
Just before serving, add dill and lemon juice and toss to combine. Taste and season with more salt if needed.