With a simple cold brine of water, vinegar, sugar, and salt, this pickle recipe is open to so many additional layers of flavor. Here, that’s thin slices of fresh lemon, some green chili, and sesame seeds (black or white). The cold brine keeps the cuke slices extra-crunchy. It’s also our go-to method for pickling thinly sliced fennel, cauliflower florets, quartered radishes, or thinly sliced celery.

Makes 1 quart

1

lb. kirby, Persian, or English hothouse cucumbers, sliced ½" thick

½

lemon, thinly sliced into rounds, seeds removed

1

small green chili (such as serrano), thinly sliced

12"

piece ginger, peeled, julienned

1½

cups unseasoned rice vinegar

¼

cup sugar

4

tsp. Diamond Crystal or 2 tsp. Morton kosher salt

1

Tbsp. sesame seeds

SPECIAL EQUIPMENT

A 1-qt. glass jar with a lid

Steps

Place cucumbers in jar. Bring lemon slices, chili, ginger, vinegar, sugar, salt, sesame seeds, and 2 cups water to a boil in a small saucepan and cook, stirring, until sugar and salt are dissolved, about 1 minute. Let cool. Pour brine over cucumbers in jar; cover and chill. Pickles will taste good after a few hours, but for the best flavor wait at least 24 hours before using. Do ahead: Cucumbers can be pickled 2 months ahead. Keep chilled.