My marathon cooking has begun for the 200 guest event I volunteered to cater for this weekend. An appetizer that is always a big hit is my Asian meatballs served on this cucumber salad. I made the meatballs weeks ago and froze them and I made the cucumbers this morning. They should be made several days in advance to let the flavors blend.
Bring 2 cups of white vinegar and 1-1/2 cups of white sugar to a boil along with 1 tablespoon of salt, 1 tsp. of celery seeds and 1 tsp. of red pepper flakes. Boil just until the sugar dissolves and remove it from the heat. Throw in 2 cups of ice cubes and let this mixture cool.
Thinly slice 4 cucumbers and 1 red onion. It is best to use a mandolin to do this.
Pack the cucumber and onion alternately in a glass jar. I added some garlic cloves and some fresh dill too.
Pour the liquid over the cucumbers.
Put a lid on the jar and refrigerate until ready to use. These are good all by themselves too.