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Recipe

Quick cucumber pickle

Quick cucumber pickle (Sheryl Julian, Globe Staff)
By Sheryl Julian
Globe Staff / June 10, 2009

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Serves 6

Slice the cucumbers as thinly as possible, using a mandoline if you have one. Let them sit in the vinegar for several hours before serving. They're still bright green and crisp, with plenty of bite. Use a good-quality vinegar, since there's no oil to cut the acidic taste. Sherry vinegar from Spain, which is now widely available in specialty markets, is a good choice.

8 pickling or small Armenian cucumbers
About 2 tablespoons sherry vinegar or white wine vinegar
Salt and pepper, to taste
1/2 red onion, very thinly sliced
1. Without peeling off the skin, slice the cucumbers thinly and layer them in a bowl with the vinegar, salt, pepper, and onion.

2. Cover tightly with plastic wrap and refrigerate for at least 2 hours.