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Spicy Pickled Cucumbers




Source of Recipe


Mai


List of Ingredients




Makes about 2 cups (Serves 8)

4 Kirby cucumbers (about 1 pound)

1 tablespoon kosher salt

1 tablespoon vegetable oil

1 medium clove garlic, crushed and peeled

1/2 teaspoon crushed red pepper flakes

1 1/2 tablespoons dark Chinese or Japanese sesame oil

1 cup rice vinegar

2/3 cup water

6 tablespoons sugar





Recipe



Peel the cucumbers in alternating strips to make a striped pattern. Slice the cucumbers lengthwise, scoop out the seeds with a spoon, and discard them. Cut on the bias into 1/2-inch-wide slices. Place the slices in a bowl and toss with 1 teaspoon of the kosher salt. Set aside for 30 minutes.

In a skillet, heat the vegetable oil with the garlic and pepper flakes for 1 minute. Drain the cucumbers of any liquid, add to the oil, and stir-fry for 30 seconds. Add the sesame oil, rice vinegar, water, sugar, and remaining salt. Bring the liquid to a boil to dissolve the sugar, which should take about 30 seconds. Pour the pickles and the liquid into a bowl to cool. When cool, marinate them overnight in the refrigerator. Serve the pickles at room temperature. They will keep, refrigerated, for 1 week.