- 1 large seedless (English) cucumber (about 14 ounces or 400g), unpeeled
- 1 tablespoon kosher salt
- 2 large firm-sweet apples (about 1 pound total; see Notes), unpeeled and cut in half lengthwise
- 2 medium shallots
- 1 cup (240 ml) rice vinegar
- ½ cup (120 ml) water
- ½ cup (120 ml) honey
- 1 tablespoon granulated sugar
- 1 cinnamon stick
- 1 sprig fresh tarragon, cut into 4 pieces
- Mandoline
- 1½-inch biscuit cutter
- First, prep your cucumbers: Cut off the ends and discard, then slice on a mandoline. Put in a colander and toss with the salt. Let sit for at least 20 minutes.
- Meanwhile, prep the apples: Trim the seeds and core from each apple half, then set, cut side down, on a cutting board. Use a biscuit cutter to push down into the flesh, extracting two little cylinders from each apple half. Because the apples are round, the cylinders won’t be perfectly level. That’s fine. Thinly slice each cylinder on the mandoline (again, don’t worry if some slices are not perfect circles). Slice the shallots on the mandoline as well, then put in a medium bowl with the apples.
- In a small bowl, whisk together the vinegar, water, honey, and sugar until the sugar dissolves. Add the cinnamon stick and tarragon, and pour the mixture over the apples and shallots.
- Rinse the cucumbers well and lightly blot dry (still in the colander) with paper towels. Add the cucumber slices to the bowl with the apples and stir well. Let sit for at least 30 minutes before serving. Refrigerate for up to two weeks.
- Rinse the cucumbers well and lightly blot dry (still in the colander) with paper towels. Add the cucumber slices to the bowl with the apples and stir well. Let sit for at least 30 minutes before serving. Refrigerate for up to two weeks.