- Prep time
- 10 minutes plus 20 minutes to marinate PT10M
- Cook time
- N/A PT0
- Serves 4-6
- 1 English cucumber
- ½ cup rice vinegar
- 2 tablespoons sugar
- 2 teaspoons coriander seed, toasted
- ½ teaspoon kosher or sea salt
- ¼ teaspoon red pepper flakes
Wash cucumber, then cut into very thin slices. Combine remaining ingredients together in a small saucepan; warm over medium heat for about 3 minutes until sugar and salt have dissolved. Let cool to room temperature for 6-7 minutes, then pour directly over cucumber slices. Place in refrigerator to marinate for about 20 minutes.
- coriander seed
An annual, native to the Mediterranean region. Due to extensive cultivation over the centuries, it now grows wild in most parts of Europe. Morocco supplies most of the Coriander imported into the United States.
It is not a terribly popular spice in American kitchens which is unfortunate because it possesses a lovely aromatic quality that compliments a wide range of meats and seafood, desserts and breads, and curry sauces.
The leaves and stems of the coriander plant are pungent and have a flavor which would be perceived as pecular if one was tasting it for the first time. The plant is widely popular and is known as cilantro; an extremely important herb in Mexican, Central and South American and Asia foods.