Sichuan Cucumber Pickles Vietnamese Quick Pickles Recipes

QUICK CUCUMBER PICKLES

Quick Cucumber Pickles image

Many Southerners keep a steady supply of no-fuss cucumber pickles like these in the fridge all through the summer. They're great because you don't even have to turn on the stove: just toss everything together, let it all marinate for a few hours, and you're good to go. Mild and crunchy, they are sort of a cross between cucumber salad and dill pickles, meaning they're perfect scattered over a simple green salad with Buttermilk Green Goddess Dressing (page 284), layered in Pimiento Cheese Burgers (page 187) or Pickled Jalapeño Meatloaf (page 191) sandwiches, or placed in a little dish and added to a relish tray.

Yield makes about 1 pint

Number Of Ingredients 13

Ingredients

1/3 cup distilled white vinegar
1/2 cup water
Zest and juice of 1 lemon
3 or 4 sprigs fresh dill
2 tablespoons sugar
1 1-inch piece julienned fresh ginger
1 teaspoon yellow mustard seeds
1 teaspoon coriander seeds
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Pinch of crushed red pepper flakes
3 or 4 Kirby or other small cucumbers (about 1/2 pound), partially peeled to create a striped pattern and sliced into thin rounds
1 thin slice red onion

Steps:

Combine the vinegar, water, lemon zest and juice, dill, sugar, ginger, mustard seeds, coriander seeds, salt, black pepper, and red pepper flakes in a bowl or glass jar and stir to mix until the sugar dissolves. Add the cucumbers and onion and toss or shake to mix and submerge the cucumbers in the liquid.
Cover and refrigerate for 4 hours or overnight to allow the flavors to develop before serving. The pickles will keep in the refrigerator for up to 1 month.
You can use this basic recipe to make all kinds of fast and fresh refrigerator pickles using anything from summer squash, peppers, beets, and turnips to radishes, carrots, and onions.

SICHUAN CUCUMBER PICKLES (VIETNAMESE QUICK PICKLES)

Sichuan Cucumber Pickles (Vietnamese Quick Pickles) image

Make and share this Sichuan Cucumber Pickles (Vietnamese Quick Pickles) recipe from Food.com.

Provided by gailanng

Categories From Scratch

Time 4h1m

Yield 10-12 serving(s)

Number Of Ingredients 11

Ingredients

1 lb English cucumber, halved lengthwise and cut on the diagonal into -inch-thick slices
2 tablespoons kosher salt
1 teaspoon kosher salt
1 inch piece fresh ginger, peeled and finely julienned
1 -2 fresh Thai chile, stemmed, seeded, and julienned
4 cups rice vinegar
1 1/4 cups sugar
1 1/2 teaspoons sambal chili paste, also known as sambal oelek
1/2 cup toasted sesame oil
1 tablespoon szechuan peppercorns
1/4 cup whole dried red chili, such as arbol

Steps:

In a bowl, toss together the cucumber slices and 1 teaspoon of the salt. Transfer the cucumbers to a colander and let drain in the sink for 2 hours.
Rinse the cucumbers briefly under cold running water and drain well. Transfer to a bowl, add the ginger and fresh Thai chiles; toss to mix. In a separate bowl, stir together the vinegar, sugar, sambal and the remaining 2 tablespoons salt until the sugar and salt have dissolved. Set aside.
In a small frying pan, heat the sesame oil over medium heat. Add the Sichuan peppercorns and toast for 10 seconds. Add the dried chiles and toast for 10 seconds longer, until the chiles darken slightly.
Pour the contents of the frying pan over the cucumbers, then add the vinegar solution and toss well. Let cool to room temperature, then cover and refrigerate. The pickles are ready to eat in 2 hours. They will keep, refrigerated, for up to 1 week.

Nutrition Facts : Calories 203.3, Fat 11, SaturatedFat 1.6, Sodium 1629.8, Carbohydrate 27.4, Fiber 0.3, Sugar 26.2, Protein 0.5

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