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Featured in Spirit: April Eats

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Every month in Spirit, our inflight magazine, we present you with something new to nosh on. April's indulgence is Habanero Coriander Pickles from Searsucker in Austin, TX. But first, a word from executive chef Brian Malarkey:

“Searsucker started in San Diego. Last fall, we opened in Scottsdale, and this month, we’re coming to Austin. It’s social dining: All three locations have an open kitchen, a DJ booth, and couches right in the middle of the dining room. I love pickles, and while I was creating the original menu, I played around with a ton of recipes. I didn’t want someone to eat one and say ‘That was a really good pickle.’ I wanted them to say, ‘That’s the best damn pickle I’ve ever had!’ I’ve always been scared to death of habeneros. But I thought that with enough vinegar and sugar, I could tame them. And it worked. The coriander adds a little bit of a Southwest feel. They’re great in a bloody mary or on a charcuterie platter. I also love to put them in BLTs and chicken salad.”

Here are the ingredients: 
  • 2 cups distilled white vinegar
  • 1½ cups water
  • 1½ cups sugar
  • 4 garlic cloves, halved
  • 1 tablespoon coriander seeds
  • 3 habanero peppers, halved
  • 4 Persian cucumbers
  • sea salt 

    Here's how to make 'em: Bring all ingredients except cucumbers and salt to a boil. Reduce heat and simmer 5 minutes. Place cucumbers in a clean glass container and pour the hot liquid over them until completely submerged. Cover and refrigerate for a minimum of 3 days. To serve, slice, then sprinkle with sea salt.