ICYMI, my new book, Salt: The Essential Guide to Cooking with the Most Important Ingredient in Your Kitchen comes out in just a few weeks. In honor of this momentous event, and because we are in the height of the summer growing season, I thought I’d offer up a couple excerpts that you can use right now. First up, Quick Cucumber Pickles.
If you have a green thumb, you might be experiencing a sudden abundance of cucumbers right about now. These easy pickles are a crisp and salty accompaniment to sandwiches, Asian noodles, barbecue meats, grilled fish, or your standard hot dog. Best of all, they really are quick. Lickety-split!
3-4 pickling cucumbers, cleaned and sliced
1 red onion, sliced
1 tablespoon unrefined sea salt – try French or Arabian Fleur de Sel, Japanese Shio, Korean Sogum, or any one the great smoked salts that are available, such as Pacific Northwest Alder Wood Salt, or Hawaiian Guava Wood Salt.
1 tablespoon sugar
1 tablespoon fresh dill, chopped
1 tablespoon olive oil
- Combine cucumbers, onion, salt, and sugar in a bowl. Toss to coat, then refrigerate for 1 hour, tossing every 15 minutes to ensure even curing.
- Rinse off the salt, then soak the cucumber and onions in cold water for 10 minutes. Drain, then toss together with dill and olive oil. Serve well chilled. If you like your quick pickles a bit more tangy, finish with a teaspoon of rice vinegar or lemon juice.