Sweet-and-sour Cucumber Pickle
Post date
Thursday, December 24, 2009 - 22:00
Source of Recipe
The Boston Globe, July 1, 2009
Serves/Makes/Yields
6
Recipe Description
This is one of my most requested recipes. Using equal amounts of rice vinegar and sugar, you can make a simple, quick carrot, cucumber, or daikon radish pickle. Or try this same method with zucchini or summer squash. Make it spicy by adding 1 teaspoon of crushed, dried chili peppers. The cool, tart vegetables nicely complement hot or room temperature grilled foods.
Ingredients
2 large English cucumbers or 13 pickling cucumbers
1 cup Japanese unseasoned rice vinegar
1 cup sugar
1 teaspoon salt
1 piece (1-inch) fresh ginger, finely chopped
Preparation
- Trim the ends of the cucumbers.
- Halve them lengthwise.
- With a spoon, scoop out the seeds.
- Cut the cucumber on the diagonal into thin slices about 1/4-inch thick.
- Transfer the slices to a bowl.
- In another bowl, combine the rice vinegar, sugar, salt, and ginger.
- Add it to the cucumbers.
- Toss lightly, cover with plastic wrap, and set aside for 30 minutes, or refrigerate for up to 7 days.
Type of Meal