Spicy Pickled Cucumbers

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This is a nice riff on Scandinavian cucumber salad. It’s very easy to make, but you have to make it at least an hour before you want to serve it, so the flavors have a chance to meld. Slice the cucumbers thinly using either a very sharp knife or a mandoline. I love the bite that the hot peppers give it. This is another perfect summer side dish. It uses fresh ingredients, has bright flavors, a quick preparation, and there’s no cooking needed.

I have made this a couple of times now. The first time I made it, I used sugar. The next time I made it, I was cooking for someone who can’t eat sugar, so I used agave nectar, and it was equally as delicious. I’m growing cucumbers in my small garden, so I’ll make this many more times this summer.

Spicy Pickled Cucumbers
Inspired by Tyler Florence

4 kirby cucumbers or 2 regular cucumbers, sliced very thinly
2 fresh hot peppers (I’ve used Serrano and jalapeno), seeded and sliced thinly
1 handful of fresh mint, roughly chopped
1/2 cup rice wine vinegar
1 teaspoon sugar or 2/3 teaspoon agave nectar
1/2 teaspoon kosher salt

Combine all of the ingredients in a bowl and toss well. Let rest for an hour for the flavors to meld. Prior to serving, taste and season with salt and pepper if necessary.

Yield: 6 servings

One year ago: Vegetable Summer Rolls
Two years ago: Peach Sour Cream Waffles
Three years ago: Tart Lime Pops

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