1English hothouse cucumber, ends removed and sliced thinly
1clovegarlic, peeled and sliced thinly
1jalapeño pepper, seeds removed and thinly sliced
2tspginger, peeled and sliced thinly
Instructions
In a small saucepan over medium- high heat, combine the vinegar, water, sugar, and salt for the brine. Bring the mixture to a simmer, stirring occasionally until the sugar and salt dissolve. Remove from the heat.
In a medium nonreactive bowl or Mason jar, place the jalapeño, garlic, and ginger. Add the thinly sliced cucumber, lightly packing it into the container while still leaving room for the brine to surround the cucumber slices.
Pour the brine mixture over the cucumbers gently press to help submerge the slices. As the mixture cools, the vegetables will soften slightly and absorb the flavors from the brine and the aromatics at the bottom of the jar.
Add a lid to the jar or bowl and refrigerate, for at least 1 hour, or until completely chilled.
Notes
This type of pickle should be stored in the refrigerator and used within 14 days. It is not intended for long term storage in the pantry or at room temperature.