63
Ingredients
- 4 kirby cucumbers
- 1 Tablespoon salt
- 1½ cups water
- ½ cup rice wine vinegar
- ½ cup sugar
- 1 bay leaf
- 4 whole allspice berries
Instructions
- Slice the cucumbers into ¼ inch slices. Put the slices in a colander, toss them with the salt, and let them stand for about 30 minutes.
- Meanwhile, combine the water, rice wine vinegar, sugar, bay leaf and allspice berries in a medium saucepan and bring to a boil. remove from the heat and let cool.
- Rinse the salt off the cucumbers, and squeeze out as much moisture as possible. Put the cucumbers in a jar, and add the pickling solution; they should be completely covered by the brine. Put the lid on the jar, and refrigerate for 3 to 6 hours before serving. The pickled cucumbers will keep in the refrigerator for up to 5 days.
