Asian Pickle

The cucumbers have arrived! SB brings three or four in every day and plunks them down on the counter ... a challenge is implied there. Can I stay ahead of them? Well, this year, yes! I donate some to the local food pantry as part of this little church challenge to spread the seasonal wealth to those who need good local food for free. The rest I use to make salads and these easy pickles.

Asian Pickle

Ingredients:

4 - 5 medium sized cucumbers washed and sliced about an 1/8 of an inch thick

ice water

a generous sprinkle of Kosher salt

a non-reactive bowl 

2 1/2 tsp. peanut oil

1/8 tsp. red pepper flakes

1 tsp. fresh garlic, minced

1 tbsp. soy sauce

2 tbsp. sugar

1 tbsp. rice wine vinegar

a dash of Thai red pepper garlic sauce

1. For simple fast pickles, prepare the cucumbers and soak them in an ice bath for about an hour.

2. While the cucumbers soak in the salt brine ice bath, heat the peanut oil in a saucepan. 

3. Add the garlic and red pepper flakes and stir for about ten seconds. Then add the rest of the ingredients. Bring the heat up and bring the mix to a boil. 

4. Remove from the heat and cool the pickling brine. 

5. Drain and rinse the cucumbers with plenty of cold water. 

6. Place them in a bowl just big enough for them and the brine. You want the brine to surround all the cucumbers.

7. Pour the pickling brine over top. Move things around so the garlic and red pepper flakes get nicely distributed.

8. Chill the pickles before serving.

Note: These are best eaten the same day they are made, as next day pickles get soft.

While the pickles chill, make some stir-fried rice!

By the time you're done stir-frying the veg and cooking the rice, your pickles will be cold and crunchy and you can sit down to a nice meatless meal!

Eat those veggies!