Crisp Marinated Cucumbers
My grandma gave me this recipe and I absolutely love it. It's great eating it in the warmer months or any family get-together.
My grandma gave me this recipe and I absolutely love it. It's great eating it in the warmer months or any family get-together.
- Carbohydrate 23.6769566712416 g
- Cholesterol 0 mg
- Fat 0.217432146154936 g
- Fiber 0.935562782516776 g
- Protein 1.16588578792396 g
- Saturated Fat 0.0614718961277181 g
- Serving Size 1 1 serving (219g)
- Sodium 5.09008447707836 mg
- Sugar 22.7413938887248 g
- Trans Fat 0.0725666872328333 g
- Calories 99 calories
Step-by-step
- Whisk vinegar, sugar, salt, and celery seed together in a large bowl; stir in cucumbers and onion.
- Cover and refrigerate overnight.
- Serve cold.
Preventing the Watery Pitfall
Refrigerating sliced cucumbers directly in liquid causes osmotic pressure to draw water out of the cellular walls, diluting the brine into a watery pool. Salting the sliced cucumbers for 30 minutes in a colander before combining them with the vinegar mixture pulls out excess moisture through osmosis. Rinse the slices thoroughly under cold water and pat them completely dry with lint-free towels before submerging them in the marinade. This extra preparation step ensures the concentrated solution adheres to the surface rather than mixing with internal vegetable juices. Standard white vinegar provides a sharp 5 percent acidity baseline, but apple cider vinegar offers a softer fruitiness if a milder bite is preferred.
Balancing Acid and Structure
Thin, uniform slices measuring precisely one-eighth of an inch thick absorb flavors evenly while retaining a snappy bite. Mandoline slicers maintain this exact thickness much better than a standard chef knife, though protective cut-resistant gloves are mandatory safety equipment when working with small vegetables. Celery seed provides an earthy, aromatic baseline that grounds the sharp sugar and acid balance. Allowing the mixture to rest covered in the refrigerator for at least 12 hours gives the solute enough time to penetrate the cellular structure fully. Stored properly in an airtight glass container, these chilled vegetables maintain their structural integrity for up to five days before softening unacceptably.
