Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Pickled Cucumber, Red Onion, and Radishes 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Yield: 4 cups This is a perfect topping for our Pulled Pork Sandwiches. Ingredients 1 English cucumber, sliced into ¼-inch-thick rounds 1 small red onion, sliced into ⅛-inch-thick rounds 8 radishes, sliced into ⅛-inch-thick rounds ¼ cup coarse salt 2 cups cider vinegar 1 cup sugar 1 tablespoon whole black peppercorns 2 teaspoons mustard seeds 2 teaspoons whole coriander seeds Directions Toss vegetables with 2 tablespoons salt in a large colander set over a bowl, and refrigerate for 1 hour. Rinse well, pat dry, and place vegetables in a clean glass jar or glass bowl. Bring remaining 2 tablespoons salt, the vinegar, sugar, peppercorns, mustard and coriander seeds to a simmer in a small saucepan over medium heat. Simmer for 5 minutes. Pour over vegetables, and let cool for 1 hour. Cover, and refrigerate overnight or up to 3 weeks. Rate it Print