Spicy Cucumbers Recipes

SPICY PICKLED CUCUMBERS RECIPE

Steps:

• Prepare the cucumbers. After the cucumbers are washed and dried, cut them into ¼ to ½ inch rounds and place them in a mixing bowl. Sprinkle them with the salt and gently mix. Let them sit for 20 minutes. Pour the salted cucumbers into a strainer and drain and rinse them with cold water. Dry them with paper towels and place them in a new mixing bowl. Set aside.
• Prepare the vinegar and marinate. In a small sauté pan, over low heat, warm the sugar with the vinegar only until it dissolves, about 2 minutes. Pour this over the cucumbers and gently mix. Cover the bowl with plastic wrap and let them marinate in the refrigerator for at least 2 hours. Stir them once or twice during this time.
• Make chili oil. In a small sauté pan, heat the grapeseed oil with the sesame oil and chili paste. Cook only until it's sizzling, about 2 minutes. Stir and let it cool to room temperature.
• Add the chili oil, marinate and serve. Remove the cucumbers from the refrigerator. Stir in the chili oil and return them to the refrigerator for at least 2 hours and ideally overnight to continue to marinate.

SPICY ASIAN CUCUMBERS

Steps:

• Chop 1 English cucumber. Sprinkle with 1 teaspoon kosher salt; let sit 10 minutes. Whisk 1 tablespoon rice vinegar, 2 teaspoons each sugar and soy sauce, 1/2 teaspoon sesame oil, 2 sliced scallions, 1 minced garlic clove and a pinch of red pepper flakes in a large bowl. Drain the cucumber and toss with the dressing; season with salt. Top with chopped cilantro.

SPICY ASIAN CUCUMBERS

Steps:

• Place cucumbers into a colander, sprinkle with salt, and let drain at least 30 minutes. Shake off excess liquid but don't rinse the cucumbers.
• Whisk soy sauce, sugar, garlic, rice vinegar, sesame oil, hot chili oil, and red pepper flakes in a salad bowl. Stir in cucumbers to coat with dressing. Chill 2 to 3 hours before serving.

SPICY CUCUMBER SOUP

Steps:

• Heat the olive oil in a saucepan over medium heat. Stir in the onions and garlic, and cook until the onion is very soft, about 10 minutes. Stir in the cucumber, vegetable broth, and milk. Season with soy sauce, parsley, red pepper flakes, cayenne pepper, curry powder, and sesame oil. Bring to a simmer over medium-high heat, then reduce the heat to medium-low, cover, and simmer 10 minutes more. Transfer the hot soup to a blender, and carefully puree until the soup is creamy yet slightly grainy.

SPICY CUCUMBERS

Steps:

• Clean cucumbers and slice 1/4" thick (unpeeled).
• Sprinkle over with salt, stir and let sit for 10 minutes.
• Combine ingredients, toss and serve.

SPICY CUCUMBERS WITH YOGURT, LEMON AND HERBS

Steps:

• Toss the cucumber pieces with 1 teaspoon salt and set in a colander in the sink to drain.
• In a small pot, heat the oil over medium heat. Add the coriander and cumin, and toast until fragrant, stirring to avoid scorching, about 1 minute. Remove oil from heat, add red-pepper flakes and allow to cool.
• In a medium bowl, toss the salted cucumber pieces with the scallions, spiced oil and apple cider vinegar. Allow to marinate in the refrigerator for 15 minutes or overnight while you prepare the yogurt.
• In a small bowl, combine the yogurt, half of the herbs (mint, dill and parsley), zest and juice of the lemon and the olive oil. Stir to incorporate, and season to taste with salt and pepper.
• Spread the yogurt mixture on a plate or the bottom of a shallow bowl. Using a slotted spoon to drain the cucumbers and scallions of excess liquid, evenly place the cucumbers and scallions on top of the yogurt. Finish with the remaining chopped herbs and pine nuts (if using), and serve immediately.