Fire and Ice Cucumbers
Servings 6 portions
Equipment
- large cutting board
- Sharp knife, Mandoline slicer or thin slicing wheel on a food processor.
- wire whisk
- Medium mixing bowl
- medium storage container with lid for the refrigerator
Ingredients
- 2 large cucumbers, English, thinly sliced
- 1 whole onion, white, medium-sized, or ½ a large onion, julienned (Red or Yellow onions work as well)
- 1 cup sugar, granulated
- 1 cup vinegar, apple cider
- 1 cup water
- ½ tsp salt, kosher
- ¼ tsp celery seeds, whole
- ¼ tsp cayenne, ground (optional)
- ¼ tsp chile, red flakes
- ¼ tsp pepper, black ground
Instructions
Prepare Cucumbers and Onions
- Peel and core the outer skin from the onions and cut in half length-wise. Laying the onion on a cutting board, thinly slice into strips length-wise again (this cut is called julienne). Reserve.
- Peel and core the outer skin from the onions and cut in half length-wise. Then, laying the onion on a cutting board, thinly slice into strips length-wise again (this cut is called julienne).
Prepare Vinegar Solution
- In a medium-sized mixing bowl, add the sugar, apple cider vinegar, water, and salt. Whisk until the solids are dissolved.
- Next, add the seasonings: celery seeds, chile flakes, ground black pepper, and ground cayenne pepper.
- Using kitchen gloves, gently mix the vinegar solution together with the vegetables.
Storage
- Pour the cucumbers, onions, and vinegar solution into a container with a lid. Place into a refrigerator and let marinate for at least 2 hours or overnight before using.
Notes
One great thing about this recipe is that you can reuse the vinegar solution twice if you wish. Just repeat slicing more cucumbers and onions and marinate them in the fridge again. I would suggest using the Fire and Ice Cucumbers within three days of making them. After that, they tend to get a little soft. While still edible, they are best served while they are crunchy.