- Prep 10min
Make homemade pickles the easy way—in the fridge! No need to fuss with canning equipment or boil a giant pot of vinegar. In an hour or less, you’ll have a fresh batch of crunchy, sweet-sour pickles to put on sandwiches, noodle bowls or anything else you can imagine. MORE+LESS-
tablespoons granulated sugar
English (hothouse) cucumber, thinly sliced (about 2 1/2 cups)
In medium bowl, beat 2 tablespoons lime juice, the granulated sugar and 1 teaspoon fish sauce until sugar is dissolved. Add sliced cucumber; toss to coat. Cover and refrigerate 30 to 60 minutes.