Sweet and Sour Cucumber and Red Onion Pickles

Sweet and Sour Cucumber and Red Onion Pickles Recipe
Annabelle Breakey
We riffed off classic bread-and-butter pickles, adding the unexpected tastes of lemongrass and coriander.
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Yield:

Makes 3 1/4 cups

Recipe from

Sunset

Recipe Time

Prep: 20 Minutes
Chill: 1 Hours

Nutritional Information

Calories 14
Caloriesfromfat 1 %
Protein 0.1 g
Fat 0.0 g
Carbohydrate 3.5 g
Fiber 0.1 g
Sodium 69 mg
Cholesterol 0.0 mg

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

Preparation

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.

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

Note:

July 2011
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