This summer while my husband was in Afghanistan I went a little canning crazy. Bread and butter pickles, pickled beets, jams, and fruit butters now fill my cabinets. The problem is I didn't realize my husbands insane and illogical pickle obsession and after making two batches of bread and butter pickles (roughly 14-16 jars) I only have two jars left! I am also a pickle fiend and the thought of my husband polishing off the last of the pickles with cucumber season so far from sight makes me a little depressed. So, I thought to myself, maybe he'll like my Asian quick pickles and leave the others alone. I think I got this recipe from an old issue of Energy Times, but I'm not sure.
Asian Quick Pickles
1-2 cucumbers, peeled and sliced into 1/4 inch rounds
(if you're using English cukes, feel free to just give 'em a scrub and use them peel and all)
fresh ginger, a piece about the size of your thumb, peeled and roughly chopped
2 garlic cloves, roughly chopped
1/2 tsp. crushed red pepper flakes
1/2 cup rice wine vinegar
a pinch of salt and pepper
Find yourself an old pickle jar and wash it thoroughly. Throw in all your ingredients and let sit in the fridge 4-6 hours. Technically, you can eat them immediately but the longer you let them sit the more the flavors mate together. I usually give the jar a shake every time I open the fridge just to keep everything mixed. All of the ingredients are a rough estimate and can be changed to your taste.
If you've never tried rice wine vinegar before you're missing out! It has a subtle sweetness that works great in marinades and salad dressings. I found my husband eating them out of the jar as a midnight snack so thankfully the last of my precious bread and butter pickles and safe and sound. You may find yourself addicted to these as well!
Until next time,