Quick-pickling couldn't be easier.

A few minutes and three ingredients – lemon (or lime) juice, sugar, and salt – are all you need to tame and tenderize piquant veggies.

There is nothing like a refreshing cucumber salad, such as this “fresh pickle,” at the height of cucumber season. I like to finely shred the basil (if using) by stacking the leaves on top of each other, rolling them up like a cigar, and slicing them paper-thin.

Serves 10

For years, Susan has been making this recipe, adapted from Gourmet, June 1998.

Pierre Guérin suggests pairing chef Scott Ehrlich’s gazpacho with a summery white wine or rosé.