- 1 cup rice wine vinegar
- 1 cup water
- 3/4 cup sugar
- 1 tablespoon sea salt flakes
- 3 lebanese cucumbers
- 1 brown onion
Thinly slice cucumbers and onion
Combine vinegar, water, sugar, and salt in a medium saucepan and bring to a boil over high heat. Remove from heat.
Add cucumber and onion and stir.
Cover with a clean kitchen towel or a double layer of heavy duty paper towels, pressing down until towel is saturated with liquid and in direct contact with the cucumbers.
Let rest 10 minutes, then transfer cucumbers to a sealable container. Top up with liquid and discard the rest
Store in the refrigerator for up to 1 month.