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Categories:Viewed: 41 - Published at: 4 years ago
Ingredients
- 2 English cucumbers
- 2 tablespoons sugar
- Handful of ice cubes
- 1/4 cup rice vinegar, Champagne vinegar, apple cider vinegar or distilled white vinegar
- Several pinches of flaky salt, such as Maldon
- Several grinds of black pepper, optional
- 2 tablespoons snipped fresh dill, mint or chives, or a mixture, optional
- 1/2 Vidalia onion, sliced into thin half-moons, optional
Method
- Cut off the ends of the cucumbers and use the tines of a fork to draw long stripes down their lengths.
- Slice the cucumbers like bread-and-butter pickles, about 1/8-inch thick, and pile them into a large shallow bowl.
- Sprinkle the sugar over the cucumbers and stir in well.
- Scatter the ice cubes over the slices and cover the bowl loosely with plastic wrap.
- Chill in the freezer for 1/2 hour.
- Drain the cucumbers in a colander and pat dry with a clean kitchen towel.
- Put the cucumbers back in the bowl, sprinkle the vinegar over them evenly, and stir well.
- Add the salt and pepper, if using, and stir well to combine.
- Toss in the herbs and the onions, if using.
- Refrigerate until ready to serve.
- They will still be good the next day, though not quite as crisp.
