Spicy Ginger Pickles

By cmschnettler

Ingredients

• 1 1/2 cups rice vinegar
• 1 1/2 cups water
• 1/4 cup sugar
• 4 tsp kosher salt
• 1/2 English (hothouse) cucumber, thinly sliced
• 1 small white onion, thinly sliced into rounds
• 1 jalapeno pepper, thinly sliced
• 2 tsp finely chopped peeled fresh ginger

Preparation

Step 1

1. In a small saucepan, combine the vinegar, water, sugar and salt and bring to a boil over medium-high heat, stirring until the sugar and salt dissolve.
2. In a medium nonreactive (glass, stainless steel or ceramic) bowl, combine the cucumber, onion, jalapeno and ginger. Pour the vinegar mixture over the cucumber mixture and gently press to help submerge it. As the mixture cools, the vegetables will soften and become completely submerged. Refrigerate, uncovered, for at least 1 hour, or until completely cool, before serving.