What Do We Need?
5 medium pickling cucumbers (about 13 ounces)
1 teaspoon granulated sugar
1 tablespoon kosher salt
How Do We Make It?
Cut the cucumbers into 1/4-inch-thick slices and place in a large nonreactive bowl. Add the sugar and salt and stir to combine. Place the cucumber mixture in a quart-sized resealable container, cover, and refrigerate for at least 1 hour. (The pickled cucumbers can be kept in the refrigerator for up to 1 month.)
Special equipment: If you have a mandoline and are comfortable using it, this is a perfect time to pull it out because it’ll help you get uniformly thin slices.