recipe adapted from Our Best Bites
1 1/2 pounds cucumber (2 large or 3 medium),
halved lengthwise & thinly sliced
2 teaspoons salt
1/2 cup rice vinegar, seasoned or regular
1/2 cup water
3 tablespoons sugar
1/2 teaspoon red pepper flakes
1/3 cup minced red onion
2 teaspoons salt
1/2 cup rice vinegar, seasoned or regular
1/2 cup water
3 tablespoons sugar
1/2 teaspoon red pepper flakes
1/3 cup minced red onion
Combine
salt, vinegar, water, sugar and red pepper in a small saucepan; bring to a
boil. Reduce heat, simmer for about 15 minutes. Remove from heat and add onion.
Let mixture cool to room temperature.
Pour
the vinegar mixture over the cucumbers and stir. Refrigerate for a couple of
hours before serving, stirring a couple of times to be sure all cucumbers are
covered.
Notes: I don't find it necessary to peel cucumbers like in the original recipe. They also like to take extra steps to draw out moisture from the cucumbers before adding the vinegar mixture. I skipped that, but I did feel the need to pour off some of the excess liquid the next day. This won't matter if all of it is consumed in the same day, though.
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