Spicy Asian-Style Pickled Cucumbers

Ingredients:

• 2 tbsp. l. brown sugar
• 1 tbsp Sriracha sauce
• 0.5 tsp coriander seeds
• 2 cloves garlic, crushed
• 6-8 sprigs of fresh cilantro
• 4 Kirby cucumbers, unpeeled, sliced ​​into 0.3cm thick rounds.
• 2 strips lime zest, about 5 cm each
• 1 Fresno pepper, thinly sliced ​​(optional)
• 0.5 tbsp. rice vinegar

Preparation:

1. Combine sugar, Sriracha, coriander seeds, garlic, 3 teaspoons salt and 1 cup water in a small saucepan and bring to a boil.
2. Place cilantro, cucumbers, lime zest, and chili in a heatproof bowl and pour in the hot brine. Add vinegar. Let cool to room temperature. Can be stored in a tightly sealed jar for up to 2 weeks..