Spicy Pickled Cucumbers

2 English cucumbers (seedless), peeled to leave 1/2 skin, 1/2 peel lengthwise
1 1/2 T Kosher salt
1/2 C rice wine vinegar
2 T brown sugar
1/2 t dried roasted chinese red peppers; or hot red pepper flakes

1. Slice cucumbers into 1/8" rounds on a mandoline. Optionally, halve the cucumber lengthwise before slicing to result in half moon shaped slices.
2. Put slices in colander and sprinkle evenly with salt. Allow to drain for 1 hour.
3. Meanwhile, bring vinegar and sugar to gentle boil until sugar dissolves. Cool.
4. Gently rinse salt from cucumbers and combine with vinegar mixture. Add hot pepper flakes to taste.
5. Vegetables keep for several days refrigerated.

Also works well with with carrots cut into any shape and is particularly good with raw zucchini. If using Zucchini or Carrots there is no need to salt and drain them.

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