A refreshing and tangy pickled cucumber and ginger recipe, perfect as a side dish or topping.
Combine the water, vinegar, and sugar in a mixing bowl, stirring until the sugar dissolves.
Warm the water slightly to help dissolve the sugar faster.
Slice the cucumber, ginger, and onion thinly.
Use a mandoline slicer for uniform slices.
Add the sliced vegetables to the brine, ensuring they are fully submerged.
Place a small plate over the vegetables to keep them submerged.
Transfer the mixture to a refrigerator-safe container and refrigerate for at least 2 hours.
The longer it sits, the more flavorful it becomes.
Serve the pickled vegetables as a side dish or topping.
Garnish with fresh herbs like dill for added flavor.
