Cucumber Apple Pickles

Cucumber Apple Pickles get a little kick from Korean hot red pepper threads, which can be found at Asian markets. The pickles remain fresh for 5 to 7 days.

1/2 pound Japanese or small cucumbers – unpeeled
1 teaspoon salt (kosher or sea salt), or to taste
1/2 Granny Smith or Fuji apple, unpeeled
2  cups water
1/3 cup unseasoned rice vinegar or cider vinegar
1 tablespoon thin peeled ginger or minced ginger from a jar
1/4 cup sugar or agave nectar, or to taste
Pinch Korean hot red pepper threads or red pepper flakes

Slice cucumbers 1/8 inch thick or use box grater or food processor.
Toss with salt and let stand 30 minutes.  Then rinse well and squeeze out water with your hands.  Halve apple lengthwise and cut out core.  Slice slices 1/8 inch thick.
Combine water, vinegar, ginger, sugar and hot pepper threads in a glass jar or baggie, mix well.  Add cucumbers and apple.  Refrigerate for a day, then eat!

Adapted from epicurious.com.