Pickling
July 23rd, 2006 | by Loretta |There is, yet again, a surplus of cucumbers in my backyard. Dad pulled a few off the vines and Mom told me to do what I did with them two weeks ago: make a vinagrette and pickle them.
This isn’t pickling like the way you would find in a deli– the brine isn’t salty and we don’t leave it in there for too long.
After deciding on hot and sour for a final taste, I chopped up some garlic. Garlic should be chopped in advanced and left exposed to the air for about 10-15 minutes for maximum nutrient benefits.
Then i washed, halved and seeded cucumbers before choosing to julienne.
Finally, I set the cucumbers aside and setup what I would use for a vinagrette/brine.
- A little water
- Apple cider vinegar
- White vinegar
- Sugar
- Salt
- Garlic, chopped
- Slice of lime
Since I knew I’d be using mostly vinegar, I chose the Pyrex over a metal pan. Then I realized I forgot something important: it wasn’t spicy enough.
- Added Sirarcha (sp?)
- Chile powder
- Ground black pepper
Unlike last time, it had less bite. This is probably because of the added lime. This mixture was heated on low heat for the lime to infuse and to allow sugar and salt to dissolve more readily. It was allowed to cool for a bit before adding the fresh cucumbers and tossing. The finala product retains a lot of cucumber goodness, including crunch, but is kicked up with some heat and bite from the vinegar mixture. It’s a good alternative to heavy dips or dressing for people who don’t like eating vegetables plain.