Salmon Magic Pickles

2 cups English cucumber, sliced into ⅛-inch rounds
2 teaspoons whole coriander seeds
¾ cup water
1¼ cups white vinegar
2 tablespoons Chef Paul Prudhomme’s Salmon Magic®
4 tablespoons white sugar
1 tablespoon + 2 teaspoons salt

Place the cucumber slices in a mason jar or other heat safe food container and set aside. Place a small pot over medium heat and toast the coriander seeds for a couple minutes, until very fragrant. Add the remaining ingredients and bring to a boil. Once boiling, remove from heat and let steep for 15 minutes. Strain liquid through a fine mesh strainer, then pour over cucumbers. Place in refrigerator until cool, then cover.

Pickles will stay fresh for 2-3 months when stored covered and chilled in the refrigerator.