Save this recipe and use it all summer long with any vegetable.  Its quick, easy, and delicious – perfect for BBQ.

1-lb cucumbers, thinly sliced (or try with shredded watermelon radish for a vibrantly colored alternative)

1-teaspoon kosher salt

 

1 cup white vinegar

1 cups granulated sugar

1-teaspoon salt

Whisk ingredients in saucepan and bring to a boil to dissolve sugar.  Cool.  Can be kept in refrigerator for months.

 

Optional

2 teaspoons sesame oil

Ground chili peppers

 

Toss the cucumbers with the salt and let them sit for 20 minutes or so until the juices come off the cucumbers.  Gently squeeze the excess water from the cucumbers and place in another bowl.  Toss the cucumbers with the enough pickle brine to moisten & serve.