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Sandwiches | |
| 1 1/2 cups cider vinegar 1/2 cup brown sugar 1 tablespoon crushed red pepper flakes 1 tablespoon celery seeds 1 tablespoon coriander seeds 1 tablespoon mustard seeds 1 tablespoon minced fresh dill One 12-ounce cucumber, sliced into thin discs 1 jalapeño, seeded and sliced thinly, optional 1/2 small onion, thinly sliced | |
| Combine the vinegar, sugar, crushed red pepper flakes, seeds and dill with 1/2 cup water in a small saucepan. Bring to a boil, then remove from the heat. Toss together the cucumber, jalapeño if using and onion, then transfer to a wide-mouth quart size Mason jar. Carefully pour over the warm vinegar mixture. Cover and refrigerate for at least 12 hours or up to 7 days. | |
Unrated | |
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