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
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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.