Quick Pickled Cucumber Relish
Cucumbers are aways available, but somewhat thought of as boring. I enjoy raw cucumbers in my everyday salad or sliced onto a sandwich for extra crunch. But what else? If you are into canning, cucumbers are "pickled" and stored for later use. I have a very quick pickling-style recipe that is meant to be eaten fresh and packs a lot of flavor for sandwiches, burgers and brats.
Quick Pickled Cucumber Relish
1 scant teaspoon coriander seeds
1 tablespoon canola oil
2 tablespoons diced red onion
1 pinch of red chile pepper flakes
1/4 cup white wine vinegar
1/4 cup sugar
1 pound of cucumber
1/2 teaspoon kosher salt
Prepare the cucumber by slicing it in half lengthwise. Remove the seeds by
scraping a 1/2 teaspoon down the center of the cucumber. Slice into 1/4 slices.
Set aside. If the cucumbers are small
pickling style, skip the halving and scraping of the seeds. The smaller cucumbers of course have smaller
seeds that are less offensive.
Add the sliced cucumber to the pan, cook for 5-7 minutes, stirring occasional
to evenly distribute the mixture. Remove from heat, sprinkle with kosher salt,
allow to cool.
No comments:
Post a Comment