Description
Fresh, bright, and punchy, this dish comes together in a few minutes and gets better and better the longer it sits!
Ingredients
Units
Scale
- 1/3 cup rice vinegar (3 ounces)
- 1/4 cup water (2 ounces)
- 1 small garlic clove (sliced)
- 1 tablespoon white sugar
- 1 teaspoon salt (more to taste)
- 1/2 teaspoon dry mustard powder
- 1 English cucumber, approx. 10 inches (or 4-6 Persian cucumbers)
- 1/4 cup thinly sliced onion (sweet, yellow, or white)
- 1 tablespoon sesame seeds (optional)
- 1 teaspoon black pepper (optional)
Instructions
- Add the vinegar, water, garlic, salt, and dry mustard to a bowl and whisk until the sugar and salt have dissolved. Optional: add 1 teaspoon of black pepper.
- Slice the cucumber thinly, about ⅛ inch, and add the cucumber and onion to the marinating liquid.
- If not already using, transfer the cucumber mixture to a non-reactive dish and refrigerate. Marinate the vegetables for at least 30 minutes before enjoying. 1-2 hours is best.
- Serve by garnishing with sesame seeds (optional)
Notes
I like to make these cucumbers in a glass storage/food prep dish with a sealable lid. Occasionally I will shake up the ingredients while they are marinating.
Enjoy within 3 days of making.
- Prep Time: 10 minutes
- Marinating Time: 2 hours
- Category: Side dish, Appetizer
- Method: Marinate
- Cuisine: American
