I’m sharing this simple little tip for making quick pickles because it’s been as hot as hell here in the Bay Area the last few days and I’m resorting to cool foods to help out.

This always happens.  Much of the US is cruising into fall by this time, with soups, jackets, flaming foliage and pumpkin chais running rampant.  We sit here with a string of 95 degree days.  Hate that.  I don’t care how cool the summer has been overall.  I can’t deal with extreme heat.  The resident akita-chow, Berry, has been miserable, too.

These pickle-like creatures can be made in the morning and served in the evening, and are helpful when you want something to serve with a sandwich or a curry.

Futz with the recipe as you like.  If you want them like Vietnamese cucumber salad (i.e., sweet/sour), use more sugar and only a bit of salt.

Quick Cuke Pickles

1 English cucumber, cut into large chunks – as in the photo (do not peel)
1 cup white vinegar
1 cup water
1/2 cup sugar
2 tablespoons Kosher salt
2 bay leaves
1 teaspoon crushed red pepper (optional)

1).  Place the cuke chunks in a glass or earthenware bowl.
2).  Combine remaining items in a small saucepan and bring to a rolling boil.
3).  Pour liquid over cukes.
4).  Cover with plastic wrap and allow to remain on kitchen counter for 2 hours.
5).  Transfer to fridge and allow to cool for several hours.
6).  Drain and serve.