Crunchy Ginger Pickled Cucumbers

7.06.2012


It takes almost as long to write the title, as it does to put together these pickles. Talk about quick, easy and hot. They are hot, as in fiery, not trendy.

Today´s recipe for our FFWD group is about cucumbers. They are not really my thing. There are so many other vegetables to try that I never seem to get to the cucumbers. Though there was a summer  when I was a teenager, while vacationing with my best friend, almost every night, while the barbecue was in full swing, we would prepare cucumber salad. We took the time to thinly slice cucumbers, I mean mandolin thin, by hand with a butcher´s knife. We patiently cut almost see-through slices, tossed them in salt, rinsed them and ate them with olive oil and vinegar. But that´s old history.


Today Dorie Greenspan, in her book Around My FrenchTable, inspires us to make the simplest mix of cucumbers (salted and rinsed), rice vinegar or white vinegar with a bit of sugar, and pepper flakes. Then a few hours stay in the fridge and you´re ready to roll. The cilantro or parsley garnish is an option, but it´s pretty. 
I didn´t have any so we´re going sans green decorations today.

I liked this side dish. It´s really good for a burger, beef of course but also lamb. That was my original intention, first the homemade buns, then the burger with the cheese and pickles. 

But work got in the way, and I spent all day in meetings, or in my car. At least it wasn´t raining like yesterday. But my return home was late. I barely had time to remember it was Thursday night and I hadn´t done my homework for tomorrow.


So I will keep them in the fridge, pillowed in olive oil, the way I do with pickled eggplants, while they wait for the day when the buns emerge golden from the oven and the burgers sizzle in the skillet. No barbecue for me these days, did I tell you it´s winter?


CRUNCHY GINGER PICKLED CUCUMBERS
from Around My French Table, by Dorie Greenspan

Makes about 1 ½ cups

Ingredients

2 cucumbers
½ teaspoon sea salt
1 Tbs minced fresh ginger
¼ cup white vinegar
¼ teaspoon sugar
Pinch of red pepper flakes
Olive oil, to cover

Directions

Wash well the cucumbers, cut in half, each piece in half again and cut along the seeds. Cut each quarter into ½ inch pieces. Toss in a bowl with salt and let stand 30 minutes at room temperature.
Drain off the liquid.
Mix in the vinegar, sugar and pepper flakes. Mix well. Transfer to a jar, packing. Add olive oil until all cucumbers are covered, close tightly and store in the refrigerator.
It lasts one month at least.





20 comments:

  1. what a shame it's winter over there... in here it's way too hot, these cucumbers look interesting!!!!!!!

    ReplyDelete
  2. Its hot enough here in Oklahoma USA to envy you your winter weather! These were perfect for a 4th of July cookout though! Have a good weekend Paula!

    ReplyDelete
  3. I could dive into your-very inviting- bowl of cucumber salad! I love cucumbers and enjoy them year round;-)
    I love the name of your blog;-)

    ReplyDelete
  4. I had a burguer today, pity I didn't have time to prepare the cucumbers... Tomo nota para la próxima vez ;-)

    ReplyDelete
  5. Paula, beautiful colors there - I was going to leave the peel on the cucumbers too but then decided against it and seeing your wonderfully presented pickled cucumbers, I can see that it makes for a very nice presentation to skip the peeling part. Great pictures and colors, as usual, Paula.

    Do have a wonderful (and not too rainy) weekend!

    ReplyDelete
    Replies
    1. As usual, I didn´t read the recipe thoroughly, that why the skin is on!

      Delete
  6. Give me a fork and I could eat your cucumbers right out of your jar. I happen to like cucumbers of every kind, shape, no matter the recipe. I'm waiting for a report on the homemade hamburger buns. If you cannot find Licor 43 before I come to SM, I will throw a bottle in my suitcase for you.

    ReplyDelete
    Replies
    1. Oh yes, I´ll be making the buns soon! As for the licor... I´m tempted, jajaja ...absolutely kidding!

      Delete
  7. Send some of your rain and cool weather up north! We're having a scorcher! Good to cook along with you again this week...have a lovely weekend~

    ReplyDelete
  8. Thx for connecting with me on foodbuzz. I just subscribed to your blog feed and can't wait to see what your next post will be!

    ReplyDelete
    Replies
    1. It´s great to make new blogging friends!

      Delete
  9. I like that you left your dark green skin on!

    ReplyDelete
  10. Your salad looks very pretty. You're making me regret not leaving the skin on. I thought about it, but then decided to follow Dorie.

    ReplyDelete
  11. wow these sound so fresh and yummy!!

    ReplyDelete
  12. I join the crew who likes the pop of color from the skin. They look so vibrant!

    ReplyDelete
  13. Although I think these look great, I didn't make them because I'm not too wild about cucumbers. Instead, I took the chance to make up a recipe I missed - Corn Soup - which was perfect for our summer weather.

    Have a great weekend!

    ReplyDelete
  14. Paula, I thought of leaving the skin on my cucumbers…I think yours look so pretty with the skin! I forget that it’s winter in some parts of the world, we are experiencing extreme heat here in the US! The cucumber salad was a cool treat with dinner and it was easy! Enjoy your weekend!

    ReplyDelete
  15. Well, summer finally arrived here, nearly a month late. I'm going to serve these with egrilled teriyaki chicken. Thnks for sharing and keep warm!

    ReplyDelete
  16. I didn't peel my cucumbers either, but it's because I missed that particular instruction. Apparently things get missed when the recipe is easy! I thought the peel made for an added crunch!

    ReplyDelete

Your comments make my day! Thanks for taking the time to leave a note.

>
Vintage Kitchen Notes. All rights reserved. © Adorable Design.