KosherEye
<<< o >>> Almond Meyer Lemon Blueberry Bundt Cake <<< o >>> Raspberry Lemonade Marshmallows <<< o >>> Broccoli for Shabbat <<< o >>> Brisket Like My Grandma Made <<< o >>> Rabbi/Rebbetzin Shoshana Ohriner <<< o >>> KosherBuzz-Winners of the Heering Mixologist Competition <<< o >>> "Can You Heer Me Now?" <<< o >>> My Muddled Manhattan on the Rocks With Homemade Heering Cocktail Cherries <<< o >>> Cherry Heering Liqueur Dream Cocktail <<< o >>> Gazpacho <<< o >>>

Kosher Side Dishes



Bookmark and Share
Quick Cucumber Pickles PDF Print E-mail

KosherEye.com

Adapted from The Mile End Cookbook by Noah and Rae Bernamoff

Ingredients

1 cup Diamond Crystal kosher salt
2/3 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.

Notes

8 ounces- approximately 4 servings


blog comments powered by Disqus
 
round-facebook round-twitter pinterest round-rss