Sweet-and-sour Cucumber Pickle

Sweet-and-sour Cucumber Pickle
Author
Katie Kambridge
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
  1. Trim the ends of the cucumbers.
  2. Halve them lengthwise.
  3. With a spoon, scoop out the seeds.
  4. Cut the cucumber on the diagonal into thin slices about 1/4-inch thick.
  5. Transfer the slices to a bowl.
  6. In another bowl, combine the rice vinegar, sugar, salt, and ginger.
  7. Add it to the cucumbers.
  8. Toss lightly, cover with plastic wrap, and set aside for 30 minutes, or refrigerate for up to 7 days. 



     
Type of Meal