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

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Annabelle Breakey

Recipe Summary

prep:
20 mins
chill:
1 hr
total:
1 hr 20 mins
Yield:
Makes 3 1/4 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

14 calories; calories from fat 1%; protein 0.1g; fatg; carbohydrates 3.5g; fiber 0.1g; sodium 69mg; cholesterolmg.