Author Notes
Here is a simple recipe I often make when I am entertaining. Refrigerator pickles are not only easy to make, but complement a wide variety of dishes and are suitable year-round. In a twist taught to me by a Korean friend, I add sesame seeds and garlic to mine. That said, this dish is thoroughly “American.” —Jonathan P. Katz
Ingredients
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8-10
small Persian cucumbers
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2 tablespoons
white sesame seeds
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2
cloves white garlic, diced
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1
chili pepper, sliced (optional)
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1/2 cup
rice wine vinegar
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3 tablespoons
soy sauce
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1 cup
hot water
Directions
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Slice the cucumbers very thinly. Place in the bottom of a deep non-reactive bowl or covered dish.
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Add the sesame seeds and garlic to the cucumbers, and mix thoroughly. Add the chili pepper if using.
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Mix the rice wine vinegar, soy sauce, and water together.
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Pour the vinegar mixture over the cucumbers.
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Cover the bowl and place into the refrigerator for 24 hours. The pickles keep for up to two weeks. Serve cold, with the liquid drained.
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