I love pickled anything! When I was a kid I used to drink the pickle juice straight from the jar, I don’t partake in that practice anymore but the love for pickled anything still remains. Last summer I pickled radishes and beets, this summer I started with this recipe for sweet and sour cucumbers I found in the July issue of Sunset Magazine. They also have a few other recipes for pickled carrots, green beans and jicama I might just have to try out. But for now, try these yummy cucumbers. Enjoy!

 All the goods, time to get started!
 I love this picture! Those cucumbers are swimming in pickled goodness.
This is what I used my cucumbers on. Salmon cakes over greens topped w/ the sweet and sour cucumber and red onion pickles.
-Sweet and Sour Cucumber and Red Onion Pickles-
1 1b. Persian or English cucumbers, ends trimmed (I used Wyomatoe cucumbers)
1/2 medium red onion, halved lengthwise (I used two small purple onions I got at the Farmer’s Market)
1 stalk fresh lemongrass
1/2 sugar (next time I make these I may use less sugar, I like a more sour brine)
2 tsp. sea salt (I like grey Celtic salt)
1 tsp. freshly ground coriander seeds
1/8 tsp. pepper
3/4 c. Champagne vinegar (I used apple cider vinegar)
1. Slice cucumber and onion very thinly on a mandoline or w/ a knife, rinse onion and drain. Put both in a medium bowl. Peel tough outer layer from lemongrass and smash core with the meat mallet or back of a small heavy saucepan until flattened. Mince core and add to bowl. (I used the back of my knife and just tossed the whole stalk into the bowl)
2. Whisk sugar, salt, coriander, pepper, and vinegar together. Pour over cucumber mixture and chill at least an hour, stirring gently a couple of times. serve cold. Keeps chilled up to a day.