This is a great pickled "vegetable" to keep in the fridge for sandwiches and salads. The recipe can be halved if desired.Excerpted from Mad Hungry Cravings by Lucinda Scala Quinn, to be published by Artisan Books on March 19, 2013. Photographs by Jonathan Lovekin.
Korean cucumbers, which are available at Asian markets, look like long, thin Persian cucumbers. Pickled, they have a wonderful crunch. To fast-track the process, you can blanch and brine the cucumbers twice a day -- once in the morning and again in the evening.