The other day I posted this recipe: Jalapeño-Cilantro Pickled Corn and I mentioned that I've been making it a lot. It's very true, and partially why I've been making it so much is because I basically overdid it on these pickled cucumbers. But, as the pumpkin spice lattes have started to emerge from their slumbers, my rice bowls have been coming back out. These cucumbers with the pickled corn make any rice bowl so good. Like... sooooo good.
- 4 Persian cucumbers, halved, thinly sliced on a diagonal
- Kosher salt
- 1 serrano chile, thinly sliced
- 1 garlic clove, finely grated
- ½ cup unseasoned rice vinegar
- 1 Tbsp. honey
Toss cucumbers and a large pinch of salt in a medium bowl. Let sit at room temperature, tossing every 5 minutes or so, until cucumbers release some liquid and begin to soften, about 15 minutes.
Meanwhile, whisk chile, garlic, vinegar, honey, and a large pinch of salt in an airtight container large enough to contain the cucumbers.
Squeeze as much liquid from cucumbers as possible and add to vinegar mixture. Toss to coat. Let sit at least 30 minutes before serving.
Do Ahead: Cucumbers can be marinated 1 week ahead. Cover and chill.