QUICK-PICKLED CUCUMBERS

Directions

In large bowl, whisk together ¼ cup rice vinegar, 1 tsp honey and ¼ tsp each kosher salt and pepper to dissolve. Stir in ½ tsp grated peeled fresh ginger and 1 shallot (thinly sliced); let sit 5 min. Toss with 2 Persian cucumbers (thinly sliced) and let sit, tossing occasionally, 10 min. Drain.