Quick Asian Pickled Cucumbers
Recipe: Quick Asian Pickled Cucumbers
From: my sister
Serves: 2-3
1 large cucumber
1/4 c. white vinegar
1/4 c. water
1/4 c. white sugar
1/2 tsp. salt
1 shallot (optional)
chopped fresh cilantro (optional)
Bring vinegar, water, sugar, and salt just to a gentle boil in a saucepan, stirring to dissolve. Take off heat and let cool (see note).
Peel cucumber and cut in half lengthwise. Remove seeds with teaspoon. Cut crosswise into 1/2" slices. Place in non-reactive bowl, glass or ceramic. Peel and thinly slice shallot (or equiv. amount of red onion) and add to cucumber. Pour cooled marinade over vegetables and stir to coat thoroughly. Refrigerate for about 1 hour; sprinkle with cilantro just before serving.
Notes:
SO loves this, and it’s incredibly easy. I’ve served it to several other people and gotten high marks, too. We make it frequently as a salad. I almost never add the shallot or cilantro, just the cukes and brine.
Make this about 1/2 to 1 hour before serving. Keep any leftovers, but be aware that the cucumbers will be softer and the flavor stronger the next day.
I like to nuke the brine in a glass measuring cup until hot enough to dissolve - I’ll do that before going to work or at lunchtime, then just let it sit and cool on the counter or in the fridge till I’m ready to start making dinner.
For 2 cucumbers, use 1/3 c. each of vinegar, water, and sugar, and about 3/4 tsp. salt.
From: my sister
Serves: 2-3
1 large cucumber
1/4 c. white vinegar
1/4 c. water
1/4 c. white sugar
1/2 tsp. salt
1 shallot (optional)
chopped fresh cilantro (optional)
Bring vinegar, water, sugar, and salt just to a gentle boil in a saucepan, stirring to dissolve. Take off heat and let cool (see note).
Peel cucumber and cut in half lengthwise. Remove seeds with teaspoon. Cut crosswise into 1/2" slices. Place in non-reactive bowl, glass or ceramic. Peel and thinly slice shallot (or equiv. amount of red onion) and add to cucumber. Pour cooled marinade over vegetables and stir to coat thoroughly. Refrigerate for about 1 hour; sprinkle with cilantro just before serving.
Notes:
SO loves this, and it’s incredibly easy. I’ve served it to several other people and gotten high marks, too. We make it frequently as a salad. I almost never add the shallot or cilantro, just the cukes and brine.
Make this about 1/2 to 1 hour before serving. Keep any leftovers, but be aware that the cucumbers will be softer and the flavor stronger the next day.
I like to nuke the brine in a glass measuring cup until hot enough to dissolve - I’ll do that before going to work or at lunchtime, then just let it sit and cool on the counter or in the fridge till I’m ready to start making dinner.
For 2 cucumbers, use 1/3 c. each of vinegar, water, and sugar, and about 3/4 tsp. salt.