See more
Annabelle Breakey Photo by: Annabelle Breakey

Sweet and Sour Cucumber and Red Onion Pickles

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

Sunset JULY 2011

  • Yield: Makes 3 1/4 cups
  • Prep time: 20 Minutes
  • Chill: 1 Hour


  • 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


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.

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

Go to Full Version of

Sweet and Sour Cucumber and Red Onion Pickles Recipe