Quick cucumber pickle
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|
2. Cover tightly with plastic wrap and refrigerate for at least 2 hours.