Pickled Cucumber, Red Onion, and Radishes

4 cups

This is a perfect topping for our Pulled Pork Sandwiches.


  • 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


  1. 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.

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