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Ingredients
Mix sugar, salt, vinegar, and water until sugar is dissolved.
Pour pickling liquid over sliced cucumbers, seal, and refrigerate for at least 30 minutes. Leftover vegetables can be kept in the liquid in the fridge.
Instructions
Notes
Pickling solution can easily be doubled or tripled to accommodate whatever amount of veggies you have.
Distilled white vinegar can be substituted for rice vinegar.
Try using this pickling brine on matchstick carrots and daikon for banh mi, or on sliced radishes.
https://www.mochimommy.com/japanese-pickled-cucumber-sunomono/amp/