I saw beautiful little persian cucumbers at the store today, so I thought I’d make some quick pickles. These are sweet and sour and salty with just the right crunch. The thinner you cut them, the less crunchy they will stay.
Pickles with Basil
8 small cucumbers, preferably persian or any that you don’t need to seed
1/2 cup rice wine vinegar
1/4 cup sugar
3 tablespoons mirin
1 tablespoon salt
8 basil leaves, cut into chiffonade
Whisk together the vinegar, sugar, mirin, and salt until they have dissolved. You may need to heat it up a bit to make it dissolve, a few seconds in the microwave is fine.
Roll the basil leaves up and cut them finely, or chiffonade.
Add the basil to the liquid ingredients.
Slice up the cucumbers as thinly as you like and add them in as well.
Let them soak for at least an hour. The thinner you slice them, the quicker they pickle so it’s really to taste.