Featured Recipe from The Mile End Cookbook: Quick Cucumber Pickles
Makes 8 ounces or 4 servings
Ingredients- 1 cup Diamond Crystal kosher salt cup sugar
- 2 teaspoons freshly ground black pepper
- 4 teaspoons ground coriander
- 1 garlic clove, grated
- ½ English cucumber (about 8 ounces), skin on, sliced very thin, ideally on a mandoline
Mix the dry ingredients in a bowl. Toss the cucumber with 1 tablespoon plus 1 teaspoon of the spice mixture (save the rest; it will keep for months at room temperature). Let sit 10 minutes before serving.