Add heat to your cucumbers by pickling them with jalapeño and ginger. These pickles taste great in burgers and sandwiches or finely diced and folded into potato salad. They’ll keep for up to 2 weeks, stored airtight in the refrigerator. Makes about 3 cups.
1 1/2 cups rice vinegar
1 1/2 cups water
1/4 cup sugar
4 teaspoons kosher salt
1/2 English (hothouse) cucumber, thinly sliced
1 small white onion, thinly sliced into rounds
1 jalapeño pepper, thinly sliced
2 teaspoons finely chopped peeled fresh ginger
In a small saucepan, combine the vinegar, water, sugar, and salt and bring to a boil over medium-high heat, stirring until the sugar and salt dissolve.
In a medium nonreactive (glass, stainless steel, or ceramic) bowl, combine the cucumber, onion, jalapeño, and ginger. Pour the vinegar mixture over the cucumber mixture and gently press to help submerge it. As the mixture cools, the vegetables will soften and become completely submerged. Refrigerate, uncovered, for at least 1 hour, or until completely cool, before serving.