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cucumber-apple pickle

Cucumber-Apple Pickle

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Adapted from this 2009 Gourmet recipe

Notes: This is another recipe where a mandoline will save you lots of time.


  • 1/2 pound Japanese or Kirby cucumbers
  • 1 1/4 teaspoons fine sea salt (I used kosher)
  • 1/2 Fuji or Granny Smith apple (or whatever you like)
  • 2 cups water
  • 1/3 cup unseasoned rice vinegar or cider vinegar
  • 1 tablespoon very thin matchsticks of peeled ginger
  • 1/4 cup sugar
  • Pinch of Korean hot red-pepper threads (optional — I used crushed red pepper flakes)


  1. Slice cucumbers crosswise 1/8 inch thick and toss with sea salt. Let stand 30 minutes, then rinse well and squeeze out excess liquid with your hands. Note: Don’t worry too much about squeezing out all of the liquid — you end up pouring more water over the mixture anyway.
  2. Halve apple half lengthwise and cut out core. With a mandoline or sharp knife, slice crosswise 1/8 inch thick.
  3. Toss apple with cucumbers and remaining ingredients and marinate, chilled, turning occasionally, at least 1 day…or eat immediately. No need to marinate these cucs/apple slices for very long.
  • Prep Time: 5 minutes