1 cucumber or three lemon cukes4 Tbsp organic white sugar 1 cup rice wine vinegar 1 Tbsp peppercorn 1 Tbsp coriander seeds 1 bay leaf
Peel & thinly slice cucumber to approx. ⅛” thick. In a sm. saucepan, combine sugar, vinegar & spices. Bring to a boil & add cucumber. Immediately remove from heat, cover & let rest until the liquid has cooled. Transfer to a bowl or jar & refrigerate for at least an hour & up to 12 hours. To serve, pour into a colander & rinse very briefly in cold, running water. Pat dry. Delicious on burgers & sandwiches.
Submitted by member Joanne Kay