Quick garlic ginger pickles with tepin pepper

By • January 20, 2012 • 3 Comments


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Author Notes: Perfect for relish to Asian and Western cuisines. Can be used in sandwiches as well.lisasu

Serves 3-4

  • 1 large cucumber
  • 1 teaspoon sea salt
  • 2 teaspoons white sugar
  • 1 small garlic clove
  • 1/2 ginger piece
  • 1 tepin pepper
  1. Wash cucumber and cut off end pieces. This will keep cucumber from rolling around when you remove strips of its skin. Use a lemon stripper/zester on four sides of cucumber lengthwise. Cut cucumber into coin shapes in thin slices. The thinner they are, the quicker they will marinate.
  2. Place cucumber in mixing bowl and sprinkle salt on it. Let it sit for twenty minutes or so until the water exudes from pickles.
  3. Add sugar into the bowl. Zest in the small garlic clove as well as the ginger. Only use half the amount of ginger in relation to garlic. Crush the tepin pepper in the palms of your hand and toss it in. Mix well and ready to eat.

Comments (3) Questions (0)

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almost 2 years ago Ysenia Rhodes

Delicious - i used cayenne pepper (to taste) and thought that 1 tsp coarse sea salt worked best

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about 2 years ago lisasu

Might want to try pequin or cayenne pepper.

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about 2 years ago lynnegreen

I am not familiar with a tepin pepper. In the Los Angeles area we have access to tons of types of peppers - is there a suggested alternative to the tepin?