Description
Adapted from this 2009 Gourmet recipe
Notes: This is another recipe where a mandoline will save you lots of time.
Ingredients
- 1/2 pound Japanese or Kirby cucumbers
- 1 1/4 teaspoons fine sea salt (I used kosher)
- 1/2 Fuji or Granny Smith apple (or whatever you like)
- 2 cups water
- 1/3 cup unseasoned rice vinegar or cider vinegar
- 1 tablespoon very thin matchsticks of peeled ginger
- 1/4 cup sugar
- Pinch of Korean hot red-pepper threads (optional — I used crushed red pepper flakes)
Instructions
- Slice cucumbers crosswise 1/8 inch thick and toss with sea salt. Let stand 30 minutes, then rinse well and squeeze out excess liquid with your hands. Note: Don’t worry too much about squeezing out all of the liquid — you end up pouring more water over the mixture anyway.
- Halve apple half lengthwise and cut out core. With a mandoline or sharp knife, slice crosswise 1/8 inch thick.
- Toss apple with cucumbers and remaining ingredients and marinate, chilled, turning occasionally, at least 1 day…or eat immediately. No need to marinate these cucs/apple slices for very long.
- Prep Time: 5 minutes