Cucumber and Pickled Radish Salad

By BobD

by Michael Lindley

Ingredients

• 1 1/2 cups unseasoned rice vinegar
• 1/2 cup distilled white vinegar
• 1 teaspoon coriander seeds
• 1 teaspoon fennel seeds
• 1/8 teaspoon ground turmeric
• 2 whole allspice
• 1 bay leaf
• 1 bunch radishes, stemmed and quartered
• 6 cups 1/2-pieces peeled cucumber
• 1 small Vidalia onion, thinly sliced
• 2 tablespoons olive oil
• Salt and pepper

Details

Servings 7
Adapted from epicurious.com

Preparation

Step 1

Bring first seven ingredients to a simmer in a small saucepan. Place radishes in a heatproof container; pour vinegar mixture over. Chill for at least 5 hours and up to 1 week.

Before serving, add cucumber; let sit for 25-–30 minutes. Transfer to a large bowl; stir in onion and olive oil. Season with salt and pepper.