Summary
| Yield | |
|---|---|
| Source | Food Network: Food 911 |
| Prep Time | 10 minutes |
Description
A modified version of an Asian-style Spicy Pickled Cucumber recipe that Tyler Florence made on one of his shows.
Ingredients
- 2 regular or english-style cucumbers
- 3⁄4 c non-flavored rice vinegar
- 1 1⁄4 c white distilled vinegar
- 1 1⁄2 t granulated raw sugar
- 2 t kosher or pickling salt
- 2 thai chile(s)
- 1 oz ginger root, thinly sliced
Instructions
Thinly slice the cucumbers using a mandolin slicer or slicing with a knife and place in a non-reactive bowl, along with half of the salt. Lightly toss the cucumbers until evenly coated. Thinly slice the Thai chiles and combine them with the cucumbers and sliced ginger in a clean, sterilized jar.
Next, combine the remaining ingredients into the previously used non-reactive bowl and whisk until all of the sugar and salt has been dissolved into the vinegar solution.
Pour the vinegar solution over the sliced chiles, cucumbers and ginger in the jar. Using chopsticks or a spoon, stir the ingredients and lid the jar. Leave the jar in a cool place for about an hour, then stir and taste. Adjust the seasoning as needed. Refrigerate and use within 3-4 days.
Notes
Thinly sliced shallots, onions and/or garlic can be added to the pickle mixture along with the rest of the sliced ingredients.
Longer lasting pickled cucumbers could be made by bringing the pickling solution diluted with some water to a boil. Let the pickling solution cool down for about 5-10 minutes before pouring it over the sliced ingredients. Let the pickling mixture cool to room temperature before lidding and placing it into the refrigerator. This particular pickle would be a par-cooked pickle and therefore have a different texture and flavor.
