Sweet and Sour Cucumber and Red Onion Pickles |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 1 |
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We riffed off classic bread-and-butter pickles, adding the unexpected tastes of lemongrass and coriander. 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:
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.
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.
3. Note: Nutritional analysis is per 1/4-cup serving.
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