Sweet and Sour Cucumber and Red Onion Pickles
Annabelle Breakey
We riffed off classic bread-and-butter pickles, adding the unexpected tastes of lemongrass and coriander.
How to Make It
Step 1
1
Slice cucumbers and onion very thinly on a mandoline or with a knife; rinse onion and drain. Put both in a medium bowl. Peel tough outer layers from lemongrass and smash core with a meat mallet or back of a small heavy saucepan until flattened. Mince core and add to bowl.
Step 2
2
Whisk sugar, salt, coriander, pepper, and vinegar together. Pour over cucumber mixture and chill at least 1 hour, stirring gently a couple of times. Serve cold. Keeps, chilled, up to 1 day.
Step 3
3
Note: Nutritional analysis is per 1/4-cup serving.
Ingredients
1 pound Persian or English cucumbers, ends trimmed
1/2 medium red onion, halved lengthwise
1 stalk fresh lemongrass
1/2 cup sugar
2 teaspoons sea salt
1 teaspoon freshly ground coriander seeds
1/8 teaspoon pepper
3/4 cup Champagne vinegar
Directions
Step 1
1
Slice cucumbers and onion very thinly on a mandoline or with a knife; rinse onion and drain. Put both in a medium bowl. Peel tough outer layers from lemongrass and smash core with a meat mallet or back of a small heavy saucepan until flattened. Mince core and add to bowl.
Step 2
2
Whisk sugar, salt, coriander, pepper, and vinegar together. Pour over cucumber mixture and chill at least 1 hour, stirring gently a couple of times. Serve cold. Keeps, chilled, up to 1 day.
Step 3
3
Note: Nutritional analysis is per 1/4-cup serving.
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