Cucumber and Radish Pickles

2 cups seasoned rice-wine vinegar

1/4 cup sugar

2 tablespoons coarse salt

2 tablespoons red chili flakes

1 tablespoon coriander seeds

3 cucumbers, thinly sliced

3 radishes, thinly sliced

1 small sweet onion, thinly sliced

In a large saucepan bring 2 cups water, vinegar, sugar, salt, chili flakes, and coriander seeds to a boil over medium-high heat.

Place cucumbers, radishes, and onions in a medium heatproof container; pour hot liquid over cucumbers and radishes and weigh down with a plate to submerge. Cover and transfer to refrigerator until chilled, at least 24 hours and up to 3 days.

Makes 1 quart.

From Kenmare restaurant, via Martha Stewart.com