Monday, January 11, 2010
Asian Pickled Cucumbers
A light, refreshing amuse bouche. A marriage of crisp cucumbers, tart rice vinegar and spicy ginger.
For this simple dish slice and seed 3 large cucumbrs ( results in about 4 cups worth). Place them in a large tupperware and nearly cover with rice vinegar. I used the plain unseasoned variety. Next julienne some fresh ginger root. I like my ginger, so I added at least 1/3 of a cup if not more. Now, sprinkle in about 1 tablespoon of sugar. I used brown sugar but granulated will work just fine. Finally, add as much red chili flakes as you would like, depending on your spice tolerance.
Let this mixture sit overnight, and enjoy for days to come.