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Wednesday, July 11, 2012

ChezCindy: Quick Pickled Cucumber Relish

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.  

In a sauté 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 chile pepper flakes and the vinegar. Then 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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