To crush the coriander seeds to a powder, put them in a resealable plastic bag, place on a cutting board, and tap with the bottom of a pan, mallet, or rolling pin.
What to buy:
This relish is especially creamy if made with Greek-style yogurt, but sour cream will do in a pinch.
6 medium Kirby cucumbers, peeled, halved lengthwise, and seeded
1 1/2 teaspoons kosher salt
1/4 cup Greek-style yogurt or sour cream
2 tablespoons white wine or red wine vinegar
2 tablespoons finely chopped fresh Italian parsley leaves
2 teaspoons finely chopped fresh mint leaves
2 teaspoons granulated sugar
1 teaspoon whole coriander seed, crushed to a powder
1/2 teaspoon ground cumin
1/4 teaspoon ground cayenne pepper
Cut cleaned cucumbers into small dice and place in a colander set over a mixing bowl. Sprinkle with 1 teaspoon of the kosher salt and toss to coat. Weight down cucumbers by setting a plate on top, and let drain for 10 minutes. Occasionally press down on the plate to extract excess water.
Meanwhile, combine yogurt, vinegar, parsley, mint, sugar, coriander, cumin, cayenne, and remaining 1/2 teaspoon salt in a medium mixing bowl, stirring until evenly combined.
Blot cucumbers with paper towels, add to yogurt mixture, and stir to combine. Taste and adjust seasoning as desired.