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Author Notes: Due to a surplus of home-grown cucumbers, my mom always had a giant vat of quick-pickles in the refrigerator. It doubled as a quick side dish/salad in a pinch, and always reminds me of summer. My version has some different flavors - lots of garlic, some soy sauce, and a hint of spice. - apartmentcooker —erinmcdowell
Food52 Review: Apartmentcooker's quick pickles are a delightful Asian-inspired break from traditional kosher dills. Sour, salty and sweet are in a very agreeable balance, and the dose of red curry lends to a sneaky, but comfortable, dose of spiciness that catches you at the end of each bite. We enjoyed this pickle alongside sesame rice noodles, with lots of fresh cilantro. If you prefer a lot of crunch, consider slicing your cucumbers just a tad thicker than suggested. - Jennifer Ann —The Editors
Makes about 3 cups
- 1/2 cucumber, thinly sliced
- 1 1/2 teaspoons salt
- 1/3 cup rice vinegar
- 2 tablespoons sugar
- 1 tablespoon soy sauce
- 1 teaspoon red curry paste
- 2 cloves garlic, minced
- 1 carrot, julienne
- 1 red onion, thinly sliced
- 1/4 cup cilantro, roughly chopped
- In a colander, toss the cucumber slices with the salt. Let sit for 15-20 minutes. Squeeze the cucumebers gently to remove excess liquid.
- In a large bowl, combine the vinegar, sugar, soy sauce, curry paste, and garlic. Add the cucumbers, carrots, and onions and toss to combine.
- Refrigerate the mixture, and let sit, tossing occasionally for at least 2 hours and up to 2-3 days. The mixture will keep refrigerated for up to 5 days - the flavor will continue to intensify as it sits. When ready to eat, add the cilantro and toss to combine.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Cucumber Recipe
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