Pickled Cucumbers

Marcus Samuelsson

Ginny's Supper Club and Red Rooster Harlem, NYC


1 1/2 cups (4 to 6 servings)


  • 1 English cucumber
  • 1 tablespoon kosher salt
  • 1 1/2 cups water
  • 1 cup sugar
  • 1/2 cup white wine vinegar
  • 2 allspice berries
  • 1 bay leaf


Using a mandoline, slice the cucumber as thinly as possible. Put the slices in a colander, toss them with the salt, and let stand for about 30 minutes.

Meanwhile, combine the water, sugar, vinegar, allspice, and bay leaf in a medium saucepan and bring to a boil. Remove from the heat and let cool. Rinse the salt off the cucumbers and squeeze out as much moisture as possible. Place the cucumbers and pickling liquid into a medium bowl. Cover and refrigerate for 3 to 6 hours before serving.