KosherEye
<<< o >>> Simply Organic Sauce Mixes <<< o >>> Sausage Hash Brown Latkes <<< o >>> Top Ten Foolproof Baking Tips <<< o >>> Grilled Vegetables with Pasta <<< o >>> Brownie in a Chanukah Mug <<< o >>> Stephen’s Stovetop BBQ <<< o >>> Stephen’s Stovetop BBQ <<< o >>> The Baking Bible <<< o >>> Hanukkah Recipes <<< o >>> Jack's Gourmet Kosher <<< 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
chan-w-8
World Of Judaica
kol_foods
Daniel_Ad_3