Tuesday, September 08, 2009

Pickled Cucumber, Red Onion and Radishes

Summer is not quiiiiite over....but it's close. So it's time to make a few more pickles. You can double the recipe and can these by processing in a hot water bath or just eat them within the next three weeks as a last blast salute to summer's bounty.

Pickled Cucumber, Red Onion and Radishes
From Martha Stewart Living.
Makes about 4 cups.

1 English cucumber, sliced into 1/4-inch-thick rounds (I prefer them peeled.)
1 small red onion, sliced into 1/8-inch-thick rounds
8 radishes, sliced into 1/8-inch-thick rounds
1/4 cup coarse salt
2 cups cider vinegar
1 cup sugar
1 tablespoon whole black peppercorns
2 teaspoons mustard seeds
2 teaspoons whole coriander seeds

Toss vegetables with 2 tablespoons salt in a large colander set over a bowl, and refrigerate for 1 hour. Rinse well, pat dry, and place vegetables in a clean glass jar or glass bowl.

Bring remaining 2 tablespoons salt, the vinegar, sugar, peppercorns, mustard and coriander seeds to a simmer in a small saucepan over medium heat. Simmer for 5 minutes. Pour over vegetables, and let cool for 1 hour. Cover, and refrigerate overnight or up to 3 weeks.

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