Categories: Snacks

Ingredients

• 3 thinly sliced English cucumbers
• 2 tbsp. kosher salt
• 1 thinly sliced large onion
• 1 1/2 cups granulated sugar
• 1 1/2 cups white vinegar
• 3/4 cup apple cider vinegar
• 1/4 cup light brown sugar
• 2 1/4 tsp mustard seeds
• 3/4 tsp celery seeds
• 3/4 tsp curry powder
• 3/4 tsp red pepper flakes

Directions

1. Toss cucumbers with kosher salt in a large bowl. Refrigerate 1-2 hours, then rinse and transfer to a large glass bowl or jars; add onion. Combine sugar, vinegars, brown sugar, mustard seeds, celery seeds, curry powder and red pepper flakes in a nonreactive pot. Cook over medium-high heat until the sugar is dissolved. Pour over the cucumbers and onions. Refrigerate at least 1 day and up to 2 weeks.

Email to a friend | Print this recipe | Back