Sesame Lemon Pickled Cucumbers

Ingredients

1 lb. kirby, Persian, or English hothouse cucumbers, sliced 1/2 in. thick

1/2 lemon, thinly sliced into rounds, seeds removed

1 small green chile, such as serrano, thinly sliced

1 2-in. piece ginger, peeled and julienned

1 1/2 c. unseasoned rice vinegar

1/4 c. sugar

2 t. kosher salt

1 T. sesame seeds (white or black; if using black, be aware they may tint the brine a bit)

Directions

1. Place cucumbers in jar. Bring lemon slices, chile, ginger, vinegar, sugar, salt, sesame seeds, and 2 c. 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. Cucumbers can be pickled 2 months ahead. Keep chilled.

Notes

Cucumbers can be swapped for: thinly sliced fennel, quartered or sliced radishes, cauliflower florets, or thinly sliced celery.