KosherEye.com
Adapted from The Mile End Cookbook by Noah and Rae Bernamoff
Ingredients
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
Directions
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.
Notes
8 ounces- approximately 4 servings