Sunday, April 3, 2011

Cucumber "Pickles"

This recipe came originally from "The Frugal Gourmet" and is a fave of my favorite sister-in-law, who has been known to ask me to bring it to family gatherings.That and my almond cookies :D

This can be made with infinite variations. I use fresh dill when I have it, but dried works fine. I like to finely julienne the cucumbers so this is like one of the little side dishes (banchon) you get at Korean restaurants. You can add sliced onions. Or add red pepper flakes for heat--the Man likes that, but I prefer them just as is.

This is best chilled to bring out all its flavor. But tonight we had just come back from a long walk around the Tidal Basin in DC (cherry blossom time) and when we came home there was not much time for these to cool. And they tasted wonderful anyway with bulgogi and rice.


Cucumber "Pickles"

1/4 cup water
3/4 cup sugar
1 cup of white vinegar
dill weed--fresh or dry
cucumbers--4-6 small "pickling cukes" or 1-2 large salad cucumbers, peeled

Slice the cucumber into small wheels, or use a peeler to shave it into long ribbons. Place the cucumbers in a large glass bowl.

Mix the water and sugar to dissolve in a glass measuring cup or other microwave safe container.

Add the vinegar and mix well.

Heat for 1-3 minutes, enough to heat the mix thoroughly.

Pour over the cucumbers.

Sprinkle with the dill--if using fresh dill you can cut or tear off small pieces or just tuck a few large sprigs into the container.

Let cool before serving.If possible chill for several hours. This keeps beautifully in the fridge for days.

1 comment:

  1. Every August, my brother-in-law has an abundance of cucumbers from his garden. Everyone else groans, but I am thrilled because I love dozens of different cucumber salads and "quick pickles" like this.

    Yum. Thoughts of August are just what is needed on a dark wet day like today.

    ReplyDelete

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