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.
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.Print
Sesame Ginger Pickled Cucumbers
Adapted from Cooking Light’s Tangy Pickled Cucumber recipe
- 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
- 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.
Do you make pickles in the summer?