Ingredients:

  • 700g English or Persian cucumbers (approx. 1.5 lbs), sliced 1/8-inch thick
  • 50g red onion (approx. 1/2 small), sliced into thin half-moons
  • 10g fresh dill or mint (approx. 1/4 cup), roughly chopped
  • 120ml rice vinegar or apple cider vinegar (1/2 cup)
  • 25g granulated sugar (2 tbsp)
  • 6g kosher salt (1 tsp) for dressing, plus extra for sweating
  • 1g freshly cracked black pepper (1/2 tsp)
  • 120g full-fat Greek yogurt (1/2 cup, optional for creamy version)
  • 3g garlic (1 clove), grated (optional for creamy version)

Instructions:

  1. Slice 700g cucumbers. Use a mandoline set to 1/8 inch. Note: Keep the skin on for color.
  2. Toss cucumbers in a colander with an extra pinch of salt and 6g for the recipe. Wait 20 mins until they feel slightly flexible.
  3. Slice 50g red onion into very thin half moons. Note: Thinner slices pickled faster in the vinegar.
  4. Combine 120ml rice vinegar, 25g sugar, and 1g black pepper in a small bowl. Whisk until the sugar is fully dissolved and invisible.
  5. Place the sliced onions into the vinegar mixture. Let sit for 10 mins until they turn a soft pink.
  6. Whisk 120g Greek yogurt and 3g grated garlic into the vinegar onion mixture. Note: This creates a stable emulsion.
  7. Rinse the salted cucumbers under cold water, then pat them with a kitchen towel until no visible moisture remains.
  8. Roughly chop the dill or mint. Note: Do this last to prevent bruising and browning.
  9. Toss the dry cucumbers into the dressing bowl. Stir gently until every slice is coated.
  10. Place in the fridge for 10 minutes before serving. This ensures the flavors are sharp and the texture is icy.