Sweet and Sour Cucumber and Red Onion Pickles

Annabelle Breakey

We riffed off classic bread-and-butter pickles, adding the unexpected tastes of lemongrass and coriander.

Yield: Makes 3 1/4 cups
Recipe from Sunset

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Recipe Time

Prep Time:
Chill: 1 Hour

Nutritional Information

Amount per serving
  • Calories: 14
  • Calories from fat: 1%
  • Protein: 0.1g
  • Fat: 0.0g
  • Carbohydrate: 3.5g
  • Fiber: 0.1g
  • Sodium: 69mg
  • Cholesterol: 0.0mg

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. 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. 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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