Make Ahead

Quick Garlic Ginger Pickles with TepinĀ Pepper

January 20, 2012
0 Ratings
  • Serves 3-4
Author Notes

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

What You'll Need
  • 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.

See what other Food52ers are saying.

  • Ysenia Rhodes
    Ysenia Rhodes
  • lisasu
  • lynnegreen

3 Reviews

Ysenia R. May 9, 2012
Delicious - i used cayenne pepper (to taste) and thought that 1 tsp coarse sea salt worked best
lisasu January 21, 2012
Might want to try pequin or cayenne pepper.
lynnegreen January 21, 2012
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?