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Adapted from The Mile End Cookbook by Noah and Rae Bernamoff


1 cup Diamond Crystal kosher salt
2/3 cup sugar
2 teaspoons freshly ground black pepper
4 teaspoons ground coriander
1 garlic clove, grated
½ English cucumber (about 8 ounces), skin on, sliced very thin, ideally on a mandoline


Mix the dry ingredients in a bowl. Toss the cucumber with 1 tablespoon plus 1 teaspoon of the spice mixture (save the rest; it will keep for months at room temperature). Let sit 10 minutes before serving.


8 ounces- approximately 4 servings

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