Annabelle Breakey
Prep Time
20 Mins
Chill Time
1 Hour
Yield
Makes 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

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

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

Note: Nutritional analysis is per 1/4-cup serving.

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