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Wednesday, July 11, 2012

ChezCindy: 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 within a few weeks, kept in the refrigerator, and brings huge 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 chili pepper flakes
1/4 cup white wine vinegar
1/4 cup sugar
1 large English cucumber, or 4-5 small Persian cucumbers
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 using the small cucumbers, skip the halving and scraping of the seeds.  The small cucumbers have smaller seeds that are less offensive.  

In a saut√© pan over medium-high heat, toast the coriander seeds for 1-2 minutes. Drizzle in the canola oil, add the diced red onion, cooking until onions are softened, about 2 minutes. Stir in the pinch of chili pepper flakes and vinegar.  Sprinkle on the sugar, stirring until it dissolves.

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.

Once fully cool, transfer to a jar. Refrigerate until ready to use.  Can be stored in the refrigerator for 7-10 days.




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