With a simple cold brine of water, vinegar, sugar, and salt, this pickle recipe is open to so many additional layers of flavor. Here, that’s thin slices of fresh lemon, some green chile, and sesame seeds (black or white). The cold brine keeps the cuke slices extra-crunchy. It’s also our go-to method for pickling thinly sliced fennel, cauliflower florets, quartered radishes, or thinly sliced celery.
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Makes about 1 quart
lb. kirby, Persian, or English hothouse cucumbers, sliced ½” thick
lemon, thinly sliced into rounds, seeds removed
small green chile (such as serrano), thinly sliced
2″ piece ginger, peeled, julienned
cups unseasoned rice vinegar
tsp. Diamond Crystal or 2 tsp. Morton kosher salt
Tbsp. sesame seeds
A 1-qt. glass jar with a lid