It takes almost as long to write the title, as it does to put together these ginger pickled cucumbers. Talk about quick, easy and hot. They are hot, as in fiery, not trendy.
Today’s recipe for our FFWD group is about cucumbers. They are not really my thing. There are so many other vegetables to try that I never seem to get to the cucumbers.
Though there was a summer when I was a teenager, while vacationing with my best friend, almost every night, while the barbecue was in full swing, we would prepare cucumber salad. We took the time to thinly slice cucumbers, I mean mandolin thin, by hand with a butcher’s knife. We patiently cut almost see-through slices, tossed them in salt, rinsed them and ate them with olive oil and vinegar. But that’s old history.
Today Dorie Greenspan, in her book Around My FrenchTable, inspires us to make the simplest mix of cucumbers (salted and rinsed), rice vinegar or white vinegar with a bit of sugar, and pepper flakes. Then a few hours stay in the fridge and you’re ready to roll. The cilantro or parsley garnish is an option, but it’s pretty.
Crunchy Ginger Pickled Cucumbers
Yield 2 cups aprox.
Ingredients
- 2 cucumbers
- 1 teaspoon sea salt
- 1 Tbs minced fresh ginger
- 1/2 cup white vinegar
- ¼ teaspoon sugar
- Pinch of red pepper flakes or smoked merken
- Olive oil, to cover
Instructions
- Wash well the cucumbers, cut in half, each piece inhalf again and cut along the seeds. Cut each quarter into ½ inch pieces. Toss ina bowl with salt and let stand 30 minutes at room temperature.
- Drain off the liquid.
- Mix in the vinegar, sugar and pepper flakes. Mix well.Transfer to a jar, packing. Add olive oil until all cucumbers are covered,close tightly and store in the refrigerator.
- It lasts one month at least.
Courses Condiments
what a shame it's winter over there… in here it's way too hot, these cucumbers look interesting!!!!!!!
Its hot enough here in Oklahoma USA to envy you your winter weather! These were perfect for a 4th of July cookout though! Have a good weekend Paula!
I could dive into your-very inviting- bowl of cucumber salad! I love cucumbers and enjoy them year round;-)
I love the name of your blog;-)
Thanks so much for that comment!
I had a burguer today, pity I didn't have time to prepare the cucumbers… Tomo nota para la próxima vez 😉
Paula, beautiful colors there – I was going to leave the peel on the cucumbers too but then decided against it and seeing your wonderfully presented pickled cucumbers, I can see that it makes for a very nice presentation to skip the peeling part. Great pictures and colors, as usual, Paula.
Do have a wonderful (and not too rainy) weekend!
As usual, I didn´t read the recipe thoroughly, that why the skin is on!
Give me a fork and I could eat your cucumbers right out of your jar. I happen to like cucumbers of every kind, shape, no matter the recipe. I'm waiting for a report on the homemade hamburger buns. If you cannot find Licor 43 before I come to SM, I will throw a bottle in my suitcase for you.
Oh yes, I´ll be making the buns soon! As for the licor… I´m tempted, jajaja …absolutely kidding!
Send some of your rain and cool weather up north! We're having a scorcher! Good to cook along with you again this week…have a lovely weekend~
Thx for connecting with me on foodbuzz. I just subscribed to your blog feed and can't wait to see what your next post will be!
It´s great to make new blogging friends!
I like that you left your dark green skin on!
Your salad looks very pretty. You're making me regret not leaving the skin on. I thought about it, but then decided to follow Dorie.
wow these sound so fresh and yummy!!
I join the crew who likes the pop of color from the skin. They look so vibrant!
Although I think these look great, I didn't make them because I'm not too wild about cucumbers. Instead, I took the chance to make up a recipe I missed – Corn Soup – which was perfect for our summer weather.
Have a great weekend!
Paula, I thought of leaving the skin on my cucumbers…I think yours look so pretty with the skin! I forget that it’s winter in some parts of the world, we are experiencing extreme heat here in the US! The cucumber salad was a cool treat with dinner and it was easy! Enjoy your weekend!
Well, summer finally arrived here, nearly a month late. I'm going to serve these with egrilled teriyaki chicken. Thnks for sharing and keep warm!
I didn't peel my cucumbers either, but it's because I missed that particular instruction. Apparently things get missed when the recipe is easy! I thought the peel made for an added crunch!