Annabelle Breakey
YieldsMakes 3 1/4 cups
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.

Sweet and Sour Cucumber and Red Onion Pickles