Your Adventure In
Our guide to fun events!
Our guide to the best travel destinations!
The LUV airline gives back!
Star of the Month
Spotlight on one deserving SWA Employee.
Send Letters, or Pictures. The best ones win prizes!
“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.
Send This To A Friend Print Page
Find information & resources related to feature stories.
Perspectives from Southwest Airlines Chairman and CEO Gary Kelly. Click Here
Getaway to Burbank, CA with a Warner Bros. Tour and More! Enter to Win a Three-Night Stay at Harrah’s or Harveys Lake Tahoe! Win One of Six Asus MeMO Pads Enter to Win a Deep Eddy Branded Yeti Cooler Win One of Ten Books: People Tools for Business Win one of five Maleficent Blu-ray Combo Packs