Pickled Sweet and Sour Cucumber (or Squash)

This is a “quick pickle” that doesn’t require sterilizing jars, because you’ll eat it within an hour of making it! Tonight I substituted the zucchini and summer squash we’ve been getting from our CSA. I always add a couple cloves of garlic, chopped. (6 servings)

2 cucumbers
1 teaspon salt
2 teaspoons superfine sugar
¼ cup rice vinegar
(or your favorite flavored vinegar)
½ teaspoon red chili oil
A few drops of sesame oil

Halve the unpeeled cucumber lengthwise. Scrape out the seeds and cut the cucumber into thick chunks.

In a bowl, sprinkle the cucumber chunks with the salt and mix well. Leave for at least 20-30 minutes, longer if possible. Then pour off the liquid.

Mix the cucumber with the sugar, vinegar and chili oil, if using. Sprinkle with the sesame oil just before serving.

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