Have you ever bought seasoned rice wine vinegar by mistake and wondered what you can do with it? Me, too! It’s too sweet for vinaigrette, but it’s perfect for this quick, hot brine preparation for cucumbers and radishes. These are a refreshing and slightly crunchy addition to your picnic table and will last up to 1 month in the refrigerator.
SERVES 6
3 Kirby cucumbers, cut into 1/2 in [12 mm] coins
6 breakfast radishes, trimmed and halved lengthwise
2 cups [480 ml] seasoned rice wine vinegar
1/4 cup [50 g] sugar
2 Tbsp coarse salt
2 Tbsp sambal chili paste
1 Tbsp whole coriander seeds
Several fresh cilantro leaves, for serving
Freshly ground black pepper
Extra-virgin olive oil, for serving
Place the cucumbers and radishes in a large, heat-proof container and set aside.
In a large saucepan over medium-high heat, combine 2 cups [480 ml] of water, the vinegar, sugar, salt, chili paste, and coriander seeds, stirring to dissolve the sugar. Bring to a boil, then remove from the heat and pour the hot liquid over the cucumbers and radishes, placing a small plate on top to completely submerge them. Transfer to your refrigerator to chill overnight. Transfer the entire contents to a glass jar and store in your refrigerator for up to 1 month.
Drain each portion before serving and toss with fresh cilantro leaves, a crack of fresh pepper, and a drizzle of olive oil.