Monday, January 25, 2010

Pickled Cucumbers

I love using up random ingredients and having it all come together to create a new dish. It's like when the stars align.

This was a great use of the random cucumbers I get from my Produce club, but very rarely use, some limes from my backyard tree, and fish sauce from my recent Pad Thai adventure.

I also got to use my favorite new kitchen gadget, which I picked up for a whole quarter from my favorite thrift store. When you have a lime tree in your backyard, and like lime margaritas a few times a week, this little guy has been a unsung hero.

Pickled Cucumbers
recipe adapted from Almost Slowfood

1 English Cucumber or 4 persian cucumbers (peel if waxed or thick skinned and slice very thinly)

2 tbsp Sugar
2 tbsp plus 1tsp Fresh Ginger finely chopped (I used 1 tsp ground ginger because that's all I had left in the bottle!)
2 small Garlic Cloves minced
Pinch of Red Pepper Flakes
Fish Sauce
Fresh Lime Juice (2-3 limes)
1/3 cup water

About an hour before dinner, combine sugar, ginger, garlic and red pepper flakes. Combine. Add equal parts lime juice and fish sauce (I got about 1/3 cup from my two limes, so added 1/3 cup fish sauce also). Stir in water, and add cucumbers, making sure all are submerged. Let set until ready to eat, stirring every now and then. Serve with brown rice and salmon fillets.

The verdict?
My son licked a cucumber (victory!), my husband thought they were adequate, but I was estatic. I ate every. last. slice. in the bowl. I was worried the fish sauce would be too strong, but the sugar really mellowed it all out. It was an interesting balance of sweet, sour and tart. It was almost addictive!

Easy Cooking | Simple Cooking 

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