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2 cups seasoned rice-wine vinegar
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1/4 cup sugar
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2 tablespoons coarse salt
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2 tablespoons sambal chili paste
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1 tablespoon coriander seeds
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3 kirby cucumbers, sliced and/or quartered
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3 breakfast radishes, trimmed and halved lengthwise
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1/4 cup cilantro leaves
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Extra-virgin olive oil
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In a large saucepan bring 2 cups water, vinegar, sugar, salt, chili paste, and coriander seeds to a boil over medium-high heat.
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Place cucumbers and radishes in a medium heatproof container; pour hot liquid over cucumbers and radishes; weigh down with a plate to submerge. Cover and transfer to refrigerator until chilled, at least 24 hours and up to 3 days.
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Drain and toss with cilantro leaves. Drizzle with olive oil before serving.
I used regular cukes because kirbys were not in the market. Added many more radishes.