Pickled Persian Cucumbers

Pickled Persian Cucumbers
Ingredients
- 1 kg / 2lb Persian or even Lebanese cucumbers (approx 10 small cukes), sliced thinly
- 2 tsp sea salt
- 120 ml / ½ c vinegar I use white distilled, but you can use cider vinegar
- 50 g / ¼ c granulated sugar
Instructions
- Place sliced cucumbers in a colander and set it over a medium bowl. Sprinkle cucumbers with salt, and toss till sliced are coated with salt. Set aside to drain for an hour.
- In a small bowl, combine vinegar with sugar and stir till dissolved.
- Rinse the cucumbers a few times to remove the salt (they will still be salty). Pat cucumbers dry with a tea towel.
- Divide cucumbers among clean, sanitized jars, and pour vinegar mixture till it covers the cucumbers. Store in the fridge for up to two weeks.