Jeremy Salamon’s Sweet and Sour Pickles

From the author of the new Second Generation cookbook

(Apologies - this was supposed to be in the newsletter)

Sweet and Sour Pickles:
1½ teaspoons mustard seeds
1½ teaspoons coriander seeds
¾ teaspoon dill seeds
½ cup champagne vinegar
32 grams sugar 
1 tablespoon salt
⅛ teaspoon turmeric
¼ teaspoon crushed pepper flakes
4 sprigs fresh dill
12 grams thinly sliced garlic cloves
1 pound sliced Persian cucumber

In a saucepan over medium heat, toast mustard, coriander, and dill seeds until fragrant. Add vinegar, sugar, salt, turmeric, red pepper flakes, and 1 cup water. Bring to a boil. Reduce heat and let simmer 5 minutes, stirring until sugar is completely dissolved.

Remove from heat and let cool. In a nonreactive container, place 6 grams sliced garlic, 2 sprigs of fresh dill. Layer half of the sliced cucumber over top followed by the remaining garlic and dill. Finish with the remaining half of the sliced cucumber.

Pour the cooled brine over top of the cucumber-dill-garlic mixture. Let sit 10 minutes. Stir and let sit another 10 minutes. Refrigerate 3 hours.