Pickled Cucumbers

cucumbers

Photo by Erin Feinblatt

I’m honored that my roasted tomatillo salsa was included in the Summer 2012 issue of Edible Santa Barbara. Another great recipe in this season’s copy is for these pickled cucumbers.

The lightly pickled cucumbers make a salad on their own, or they are handy to keep in the refrigerator for additions to sandwiches, wraps or just plain snacking.

Seek out the smaller and nearly seedless Persian cucumbers. They have smooth, thin skin that doesn’t require peeling, and they are tender and crisp with a mild sweet flavor.

Quick Pickled Cucumbers

From Edible Santa Barbara Summer 2012 issue

Makes 4 servings

 

3–4 Persian cucumbers or 1 large English cucumber

1/4 teaspoon fresh ginger, grated

1/4 teaspoon local honey

1/4 cup rice vinegar

1 teaspoon dark sesame oil

Coarse sea salt and red pepper flakes, to taste

 

You can leave the skin on or partially peel the cucumbers, leaving alternating green stripes. Slice into thin rounds and place in a large bowl. In a small bowl combine ginger, honey, rice vinegar, sesame oil, salt and red pepper flakes.

 

Whisk to combine, pour over the cucumbers and stir to mix. Chill them in the refrigerator for 1–3 hours before serving. These will easily keep in the refrigerator for 2–5 days.

 

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