Pickled Persian Cucumbers

This very handy pickle is a bright, crisp, slightly sweet alternative to whole-dill pickles and spears. We use them to bump up the acidity and crunchiness of my salads through the summer months and to top grilled dishes. Spoon some on a nice piece of grilled fish, and you’re cooking in The Four Horsemen tradition. I generally like to work with Persian cucumbers because they aren’t too seedy and tend to keep their texture after pickling.