Ingredients
2 cups seasoned rice-wine vinegar
1/4 cup sugar
2 tablespoons coarse salt
2 tablespoons sambal chili paste
1 tablespoon coriander seeds
3 kirby cucumbers, sliced and/or quartered
3 breakfast radishes, trimmed and halved lengthwise
1/4 cup cilantro leaves
Extra-virgin olive oil
Preparation
In a large saucepan bring 2 cups water, vinegar, sugar, salt, chili paste, and coriander seeds to a boil over medium-high heat.
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.
Drain and toss with cilantro leaves. Drizzle with olive oil before serving.
