Slice thin rounds of cucumbers into a dish. Pour rice vinegar, rice wine vinegar, or white wine vinegar over the slices until just submerged. Cover and refrigerate, and begin eating the next day. Your homemade pickles will increase in tanginess each day. Add fresh cucumbers as they become available, adding just enough vinegar to cover them each time. Plus, you can always add your favorite seasonings, such as dill fronds, garlic slices, and hot chiles. Another yummy option is to use half vinegar and half toasted sesame oil, and sprinkle with toasted sesame seeds.
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After adding more cucumber slices, I give them about 4-5 days to soak up some of the vinegar. I also add onion slices (or even pearl onions), carrot chunks, cauliflower, etc. for inexpensive pickled vegetable medley; or for a spicy treat, mix 50% cucumbers and 50% jalapeno pepper slices.
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