Pickled Sweet and Sour Cucumber (or Squash)
This is a “quick pickle” that doesn’t require sterilizing jars, because you’ll eat it within an hour of making it! Tonight I substituted the zucchini and summer squash we’ve been getting from our CSA. I always add a couple cloves of garlic, chopped. (6 servings)
2 cucumbers
1 teaspon salt
2 teaspoons superfine sugar
¼ cup rice vinegar
(or your favorite flavored vinegar)
½ teaspoon red chili oil
A few drops of sesame oil
Halve the unpeeled cucumber lengthwise. Scrape out the seeds and cut the cucumber into thick chunks.
In a bowl, sprinkle the cucumber chunks with the salt and mix well. Leave for at least 20-30 minutes, longer if possible. Then pour off the liquid.
Mix the cucumber with the sugar, vinegar and chili oil, if using. Sprinkle with the sesame oil just before serving.
food, food podcast, cooking, recipe, CSA, ReMARKable Palate, Culinary Podcast Network, Gilded Fork
Mark C. Tafoya is a personal chef in New York City. He is also a world traveler and self-taught gourmand. He is a graduate of Yale University, worked as an actor for 10 years, both On and Off Broadway, and in independent films. His love of travel and food has taken him around the world. He hopes to share his love of world cuisine with you!
