The Mile End Cookbook: Redefining Jewish Comfort Food from Hash to Hamantaschen

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

Directions

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.