I am a sucker for pickles. I love them in all shapes and sizes. As a kid, one of my favorite things about eating dinner at the local diner was the pickle plate. Half sours were my favorite. At the Jewih delis I always got a pickle with my sandwiches. At home, Mom would bring home an array of mysterious pickled vegetables from the Japanese markets to be eaten with hot steamed rice. The first time I ate at a Korean restaurant I was amazed and enthralled by the variety of pickled vegetables that appeared on my table. It was a symphony of pickles. So it's no wonder that one of my favorite quick pickles is inspired by cucumber kimchi. I simply take fresh cucumbers and split them in half lengthwise. Then I add sliced scallions, minced ginger and garlic, salt, and a healthy spoonful of gochujang. A quick mix and a couple hours in the fridge later, I am in pickle heaven. These pickles are salty and spicy with the fresh flavor of half sours and a serious kick from the ginger and garlic. I adore them. They only last for a few days but that's okay, because I can eat a whole batch all by myself in a day or two. They are especially good in the wintertime because the heat and crunch are exactly what this cold winter weather demands.
Years Past
January 25, 2009
January 25, 2005
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