Sesame Ginger Pickled Cucumbers

Sesame Ginger Pickled Cucumbers

Every year when summer hits, I have grand plans to really learn how to can, make many jars of my own jam and pickle everything in sight (like my pal Serena who I call “The Original Pioneer Woman Now Living in the Suburbs.”) Alas, life gets in the way, and with summer more than half over (wah!) a quick and easy refrigerator pickle recipe would have to do.

Kirby cucumbers

A few weeks back, I got these kirby cucumbers in my CSA share and knew it was time. I ended up starting with this Cooking Light recipe for Tangy Pickled Cucumber (I’m STILL cooking from their awesome June issue) and adding in some Asian flavors. I went the super easy-cheating-don’t-even-boil-the-vinegar-route. Which means they had to be consumed within a week. Which really wasn’t a problem at all.

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Sesame Ginger Pickled Cucumbers

Adapted from Cooking Light’s Tangy Pickled Cucumber recipe

Ingredients

Scale
  • 2 tablespoon rice vinegar
  • 2 teaspoons sugar
  • 1 teaspoon sesame oil
  • 1 garlic clove, minced
  • 1 piece (1-inch) fresh ginger, peeled and minced
  • 4 medium kirby cucumbers, cut into 1-inch pieces

Instructions

  1. In a large bowl, whisk together vinegar, sugar, oil, garlic and ginger. Add cucumbers and mix to coat. Store in refrigerator for at least an hour before serving.

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Sesame Ginger Pickled Cucumbers

Do you make pickles in the summer?

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