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Sweet and Sour Cucumber and Red Onion Pickles

Annabelle Breakey
Prep time 20 mins
Chill time 1 hr
Yield Makes 3 1/4 cups
We riffed off classic bread-and-butter pickles, adding the unexpected tastes of lemongrass and coriander.


  • 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

Nutrition 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

How to Make It

  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.