Spicy Coriander and Ginger Pickles

I loved the pickled red onions I made by adapting Michael Symon’s recipe so much that when I saw some pickling cucumbers for sale at our usual grocery store, I knew I had to buy them and see if it worked on them as well.  I decided to make an additional change to the original recipe by adding some roughly chopped fresh ginger, which I though would work well with the flavor of the coriander.  I also played around a little with the spice amounts a bit.

This recipe worked really, really well.  The flavors were addictive and interesting – a nice hint of sweetness at the beginning of each bite, transitioning into a punch of salt, the aromatic coriander and mustard, and the spice of the ginger and crushed red pepper flakes that lingers on your palate.  The texture of the pickle is crunchy and crisp.  These would be delicious alongside any sandwich but are also pretty darn good on their own.

Spicy Coriander and Ginger Pickles

Adapted from Live to Cook by Michael Symon

1/2 dozen pickling cucumbers, halved

Vinegar – half apple cider vinegar, half rice wine vinegar

Sugar

Kosher salt

2 tbs. coriander seeds

1 tbs. mustard seeds

1 tbs. crushed red pepper flakes

1 tbs. black peppercorns

4 garlic cloves, smashed and peeled

2″ of garlic, peeled, roughly chopped

2-3 bay leaves

Pack the cucumber slices in a 1-quart jar and cover with water to come within 1/2″ of the rim.  Pour the water out into a measuring cup.  Note the volume, then pour off half of the water.  Replace it with half apple cider vinegar and half rice wine vinegar.

Pour the vinegar mixture into a nonreactive saucepan.  Add 2 tbs. sugar and 2 tbs. salt for every 3 cups of liquid.  Add the mustard seeds, red pepper flakes, coriander seeds, black peppercorns, garlic, and bay leaves.  Bring to a boil over high heat.  Allow the liquid to boil for 2 minutes, then remove from heat. Pour the hot liquid into the jar over the onions.  Stir to evenly distribute the spices.

Screw on the lids and shake a few times.  Let cool to room temperature.  Transfer to refrigerator.  Refrigerate for up to 1 month.