Add 1 seeded and chopped pickled or fresh jalapeño chile with the onion.
Add 1 tablespoon dried dill, 1 tablespoon chopped chives, or 1 teaspoon red pepper flakes with the sugar.
Add 6 whole cloves, 6 crushed juniper berries, or 4 crushed allspice berries with the sugar.
3 to 4 large cucumbers, peeled and thinly sliced
1 medium red onion, sliced into very thin rounds and broken into rings
3⁄4 cup white wine vinegar
2 tablespoons sugar
2 teaspoons salt
Place the cucumbers and onion in a large bowl; pour in the vinegar, then fi ll the bowl with cool water until the vegetables are submerged. Stir in the sugar and salt until dissolved.
Cover with plastic wrap and refrigerate for at least 24 hours or up to 2 weeks. Drain the cucumbers and onions with a slotted spoon when serving.
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