Lunch: Cucumber and Radish Salad

Recipe by Michael Lindley Michael Lindley, Public House, Chattanooga: "Cucumbers are great in picnic food, something you can take with you anywhere.

Ingredients

1 1/2 cups unseasoned rice vinegar
1/2 cup distilled white vinegar
1 teaspoon coriander seeds
1 teaspoon fennel seeds
1/8 teaspoon ground turmeric
2 whole allspice
1 bay leaf
1 bunch radishes, stemmed and quartered
6 cups 1/2-pieces peeled cucumber
1 small Vidalia onion, thinly sliced
2 tablespoons olive oil
Salt and pepper

Instructions

Bring first seven ingredients to a simmer in a small saucepan. Place radishes in a heatproof container; pour vinegar mixture over. Chill for at least 5 hours and up to 1 week.
Before serving, add cucumber; let sit for 25-30 minutes. Transfer to a large bowl; stir in onion and olive oil. Season with salt and pepper.

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