Recipe information
Yield
Makes 1 pint
Ingredients
3 cups apple cider vinegar
2 cloves garlic
1 jalapeño chile, thinly sliced
3 tablespoons sugar
2 teaspoons kosher salt
1/4 cup finely chopped fresh dill
2 Kirby cucumbers, sliced 1/4 inch thick
Preparation
Step 1
Bring the vinegar, garlic, jalapeño, sugar, and salt to a simmer in a saucepan over high heat and cook until the sugar dissolves, about 1 minute. Remove from the heat, add the dill, and let cool to room temperature.
Step 2
Place the cucumbers in a small container with a lid, pour the vinegar solution over them, and stir to combine. Cover and refrigerate for at least 2 hours and up to 2 days before serving.
Reprinted with permission from Bobby Flay's Bar Americain Cookbook by Bobby Flay with Stephanie Banyas and Sally Jackson, (C) 2011 Clarkson Potter
BOBBY FLAY, a New York Times bestselling author, is the chef-owner of six fine dining restaurants, including Mesa Grill, Bar Americain, and Bobby Flay Steak, and an expanding roster of Bobby's Burger Palaces. He is the host of numerous popular cooking shows on Food Network, from the Emmy-winning Boy Meets Grill and Grill It! with Bobby Flay, to the Iron Chef America series, Throwdown! with Bobby Flay, and Food Network Star. Brunch @ Bobby's debuted on the Cooking Channel in fall 2010 and America's Next Great Restaurant debuted in March 2011 on NBC. This is his eleventh book. His website is BobbyFlay.com.
