Pickled Baby Cucumbers

Pickled Baby Cucumbers

I’m on a roll this week with posts and I’m not done yet! This recipe comes from “Chinese Cooking” by Annabel Jackson, which is one of my current favorite Chinese cookbooks because of its really excellent authenticity. According to the cookbook, this dish will keep up to 1 month in the fridge. If you don’t have rice vinegar, you can try subbing in apple cider vinegar or white vinegar. I forgot to buy Thai chilies at the store, so I subbed in red pepper flakes, which worked really well. This recipe sure took me back to big dinners with the other laowai at the schools I worked at in China. Make sure you watch the cucumbers carefully when you’re frying them. Though a bit of over-frying won’t kill the taste, it will make them mushy and these taste better if they’re on the crisp side. Cut these into sections and share them with friends on a hot summer day. After all, summer’s coming soon and you’ll need these cool babies to survive.

Pickled Baby Cucumbers
1 tablespoon vegetable oil
14 oz. baby cucumbers
generous 2 cups white rice vinegar
1 tablespoon salt
3 tablespoons raw sugar
3 red Thai chilies, seeded and finely chopped

1. In a deep pan, heat the vegetable oil and cook the cucumbers 3-5 minutes till they’re bright green.
2. Drain the cucumbers and set them aside to cool.
3. In a small bowl, combine the vinegar, salt, raw sugar and chilies, stirring to dissolve the salt and sugar.
4. Return to the now-cooled cucumbers. Score the skin on all sides with a small knife. Place them in a large dish.
5. Pour the vinegar mixture over the cucumbers. Make sure they’re covered in the liquid. Add a bit more vinegar if you need to.
6. Cover the dish and pop it in the fridge. Leave the cucumbers in the liquid for at least 24 hours. Serve cold and cut into chunks.

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3 thoughts on “Pickled Baby Cucumbers

    • They’re pretty tasty. I prefer to eat them all in one go though. Leaving them for too many days takes away some of the crispness, I think.

  1. Pingback: Austrian Pickled Red Onions « A Poet in the Kitchen

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