Pickled Asian Cucumbers
- 16 fl. oz. Water
- 8 fl. oz. Seasoned Rice Wine Vinegar
- 2 oz. GFS Granulated Sugar
- 24 oz. Seedless Cucumber
Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. 1] Place the water, rice vinegar, sugar, and salt in a stainless-steel mixing bowl. Mix until the sugar has dissolved. 2] Slice the cucumbers in thirds crosswise. Slice down to the seeds on the wide julienne blade of a mandoline. Place the cucumbers in a nonreactive storage container. Pour the brine over the cucumbers. 3] Cover the storage container and refrigerate for 12 hours, or up to 2 days. CCP: Refrigerate at 41°F, or below.