Cucumber Apple Pickle

Name: Cucumber Apple Pickle
Yield: 4 servings
Ingredients: 1 1/2 pound Japanese or Kirby cucumbers; 1 1 1/4 teaspoons fine sea salt; 1 1/2 Fuji or Granny Smith apple; 1 2 cups water; 1 1/3 cup rice vinegar (not seasoned) or cider vinegar; 1 1 tablespoon very thin matchsticks of peeled ginger; 1 1/4 cup sugar; 1 Pinch of Korean hot red-pepper threads (optional)

From the kitchen of Carly

Crisp cucumber slices paired with delicate apple, brined in a ginger-spiked vinegar that's bright without being harsh. The slow marinade softens everything just enough while keeping the bite intact. A clean, addictive pickle that lives in your fridge and improves with time.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11/2 pound Japanese or Kirby cucumbers
11 1/4 teaspoons fine sea salt
11/2 Fuji or Granny Smith apple
12 cups water
11/3 cup rice vinegar (not seasoned) or cider vinegar
11 tablespoon very thin matchsticks of peeled ginger
11/4 cup sugar
1Pinch of Korean hot red-pepper threads (optional)

Instructions

Slice cucumbers crosswise 1/8 inch thick and toss with sea salt. Let stand 30 minutes, then rinse well and squeeze out excess liquid with your hands.
Halve apple half lengthwise and cut out core. Slice crosswise 1/8 inch thick.
Toss apple with cucumbers and remaining ingredients and marinate, chilled, turning occasionally, at least 1 day.