Ingredients
- 1 lb. cucumber, seeds removed
- 2 large jalapeños, seeds removed
- 1/2 tsp. salt
- 1/4 cup apple cider vinegar
- 2 Tbsp. sugar
Servings:
Units:
Instructions
- Use the shredding blade in a food processor to shred the cucumbers and jalapeños. (You can also grate or finely chop the vegetables by hand.)
- Place the shredded vegetables on a clean kitchen towel and sprinkle with salt. Toss with your fingers to mix. Let stand for 5 minutes. Wrap the towel around the vegetables, hold it over the sink, and twist the towel to wring out the liquid.
- Put the cucumber mixture into a medium bowl, add the apple cider vinegar and sugar, and stir to mix. Refrigerate 4 hours or longer until serving. Keeps for up to 2 weeks in the refrigerator, tightly covered.
Recipe Notes
Reposted with permission from grocery.coop. Find recipes and articles about your food and where it comes from at grocery.coop.
Share this Recipe