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“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’ve always been scared of habaneros, 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 Bloody Marys or on a charcuterie platter. I also love to put them in BLTs and chicken salad.”
Who Brian Malarkey, executive chef
2 cups white vinegar
1½ cups water
1½ cups sugar
4 garlic cloves, halved
1 tablespoon coriander seeds
2 habanero peppers, halved
4 Persian cucumbers
1 pinch sea salt
1. Bring all ingredients except cucumbers and salt to a boil. Reduce heat and simmer 5 minutes.
2. In a clean glass container, submerge cucumbers in the hot liquid. Cover and refrigerate for a minimum of 3 days. To serve, slice, then sprinkle with sea salt.
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