A quick-to-prepare and versatile pickle. You can replace the cucumbers with radishes, onions, or any vegetable you'd like—as long as they are thinly sliced.
Thinly slice 1 Japanese cucumber using a mandoline. Place it in a heat-resistant container
Add 2/3 cup of apple cider vinegar and ½ cup of white sugar to pan over medium heat. Stir
Add 1 tsp of salt
Add 1 tsp of coriander seeds and 1 tsp of mustard seeds
Add 1 garlic clove. Bring to a boil and remove from the heat
Pour the liquid over the sliced cucumber. Seal with a lid and reserve. The pickled cucumber is ready
Enjoy enhancing your sandwiches or salads with this recipe!
Yield 250 g
Mustard Seeds1 tsp
Coriander Seed1 tsp
Apple Cider Vinegar⅔ cup
White Sugar½ cup