In a small saucepan mix together white vinegar, granulated sugar, and salt. Bring to a boil while stirring and simmer for 1 minute. Remove from heat and allow to cool. Add lemon juice and stir well.
½ Cup White Vinegar, ½ Cup Granulated Sugar, 1 Teaspoon Salt, 3 Tablespoons Lemon Juice
Pickles:
Thinly slice the cucumber either crosswise in discs or lengthwise into ribbons. Place the sliced cucumber in a non-metallic medium bowl or container and pour the pickling liquid over the cucumber.
1 Large English Cucumber
Let the pickles stand at least 15 minutes before serving. Refrigerate, if desired.
Serve the lemony pickles with a garnish with lemon zest and/or finely sliced nori.
Lemon Zest or Thinly Sliced Nori Seaweed
Video
Notes
EquipmentA mandoline slicer makes thin accurate slices and takes just minutes to cut the cucumber. Be sure to always use the food guard and/or a hand protector to prevent serious and painful cuts.Make-Ahead & StorageThese pickles are meant to be eaten within minutes of them being made for the freshest taste. However, these pickles can be stored in the refrigerator for up to 2 days and the cucumbers will have a slightly different texture.The pickling liquid can be made in advance and refrigerated for up to 3 days and used as needed.Original Recipe by Masano (Mary) Shimizu