The other day, my friend Amy emailed me asking for a recipe for some delicious pickles we had eaten at my place in Bermuda a few years back. Hmm, let me just find it in my archives to give you the recipe. Nope! Not there. This was a pre-website recipe. I didn't think i had any more of those left! This isn't really a recipe so much as it is throw a bunch of stuff from your fridge and pantry into a jar and eat something delicious the next day. I like it because you get the flavor of pickling without the scary botulism of canning and jarring! (someone might yell at me for that one, I'm mostly kidding!)
I think that sliced cucumbers have to be the most ascetically pleasing thing for my eyes. I can stare at them all day.
Salted and left to sit for 45 minutes.
I added garlic, ginger, jalapeno, shallot, coriander, salt, and pepper. On the stove is vinegar mixed with cider vinegar and some brown sugar. Dump when it comes to a boil.
Yum. The next day. These had a slight Asian flair from the combo of ginger, coriander, and brown sugar.
Really good and they had a nice kick from the jalapeno. Tasty on their own, but these pickles aren't through with their journey...
These look great, i have been wanting to try some pickling. Does anyone know if you should rinse or leave the salt on the cucumbers after the 45 minutes?
Zac - I rinsed them
did you store overnight in fridge or room temp? or does it matter really?