3English cucumbersor Japanese cucumbers, thinly sliced
2tbspsalt
1cupsugar
1cupwhite wine vinegar or apple cider vinegar
½cupwater
1tspcaraway seedscoarsely ground
Instructions
In a bowl, toss the cucumbers with the salt and let sit for 1 to 2 hours.
Meanwhile boil the vinegar, sugar, water and caraway seeds in a saucepan over medium-high heat, for about 5 minutes. Let cool.
When liquid is at room temperature strain through a fine sieve.
Using your hands, squeeze the cucumbers to release any excess liquid. Transfer the cucumbers to the pickling liquid and stir. Chill the cucumbers for at least 1 hour before serving.
Notes
You can refrigerate the pickles for up to a week in an air-tight container.