For snacking or sandwiching
Cucumber and cream cheese sandwiches sound properly British, but they don’t have to be boring. Help the humble green vegetable gain power by turning sliced cucumber into zingy little pickles. Slice cucumbers and shallots coin-thick and let them go for a swim with red wine vinegar, salt, and a bit of sugar. After just 15 minutes, these pickles are ready for snacking (or better yet, ready to be plopped onto a chive scone with smoked salmon and lemon-dill cream cheese).
Quick-Pickled Cucumbers and Shallots
Yield: about 2 cups pickles
Active Prep Time: 5 minutes
Total Time: 20 minutes
1 English cucumber
¼ cup red wine vinegar
1 teaspoon kosher salt
½ teaspoon sugar
1. Thinly slice cucumber and shallot with a mandoline or sharp knife and place in a medium bowl.
2. Whisk together remaining ingredients and pour over the sliced vegetables, then toss well.
3. Set the bowl aside and let soak for at least 15 minutes or up to 3 hours, tossing every now and then. When you’re ready to serve, drain the pickling liquid.