Sunday, March 29, 2015

Garlic and Ginger Pickled Cucumbers

Garlic and Ginger Pickled Cucumbers - Fresh cucumbers quick pickled with garlic and ginger creates a lovely tangy lightly pickled flavor with a bit of an Asian twist.

Garlic and Ginger Pickled Cucumbers from www.bobbiskozykitchen.com


Pickles bring back memories of summers from my childhood. It isn't that fresh pickles were readily available. Like I have said in the past, my Mom wasn't much into the whole cooking/domestic side of the game. No it is because, as a teenager, summer meant hanging out at the beach all day with your friends. Of course at some time during the day we would get hungry, but the girls didn't want to fill up on the Mexican food that was readily available. I mean literally, the restaurant was right on the boardwalk. Walking around a bathing suit tends to make you a bit conscious of the calories you are putting in your body. Although my taste buds craved rolled tacos and carne asada nachos, my bikini screamed at me to back away from that table ASAP! 


Our answer? The local market always had a big jug of dill pickles, and these were the biggest dill pickles I had ever seen. We wrapped them in napkins and headed down the board walk happily munching those tangy gargantuan cukes. Pickle juice running down our arms, no matter how many napkins we grabbed. I really miss those days, and the bod I had!! Lord knows this butt will nevvvvvvvvvvver see a bikini ever again!

I have been wanting to make my own pickles for quite some time, but thought I needed a canner to do  it, so I never got around to it. I was completely oblivious to the quick pickled method (DUH where have I been??). Yes, if you want to preserve your cucumbers for a long period of time you need to use a water bath canner. But for a quick little batch, that will be eaten over the next couple of weeks, this quick pickled method works beautifully! I love quick, easy, and tasty, any day don't you?

Garlic and Ginger Pickled Cucumbers from www.bobbiskozykitchen.com


When it comes to the spices you add to the mix, the sky is the limit. You can go standard pickle, and just use things like pepper corns, dill, mustard seed, etc. OR you can give it a little twist like I did. Want to go a little Mexican? Add some jalapeno, white onion, carrot, and garlic. I am planning on going that direction next time. But I knew I was making an Asian Salmon Burger this weekend, so that was where the idea for this mix came from. 

Kevin just recently decided that he likes ginger. I guess he had a bad experience with pickled ginger some time back, and it just turned him off ginger period. Oh, don't get me wrong, I have snuck ginger into recipes without him ever knowing. But to do a recipe that would be "ginger forward" kind of worried me. Well, that was until he had some fresh pickled ginger at our local sushi joint. Don't ask me how I got him to try it. I probably plied him with alcohol! But I was successful in my mission, and got him to admit that it wasn't ginger he disliked, it was the fact that the ginger he ate in the past was probably store bought and Lord only knows how old it was! 

These gorgeous little "chips" of cucumber heaven were awesome! Pickled enough to get that tang, but fresh enough to actually taste the cucumber, it is the best of both worlds in my humble opinion. The addition of garlic, ginger, and a bit of crushed red pepper flake, gave it that slight Asian flavor profile that just brightens up your taste buds and make them scream for more.

What is your favorite pickled veg? Leave me a comment and let me know, I might try that next!!

Garlic and Ginger Pickled Cucumbers from www.bobbiskozykitchen.com

Garlic and Ginger Pickled Cucumbers

Bobbi's Kozy Kitchen
Published 05/29/2015
Garlic and Ginger Pickled Cucumbers from www.bobbiskozykitchen.com

Ingredients

  • 1 medium English cucumber, sliced
  • 3 cloves garlic, sliced*
  • 1 tablespoon of ginger paste (or 1-inch of fresh ginger, grated)*
  • 1 large pinch of crushed red pepper*
  • 1/2 cup rice vinegar (can use white wine vinegar)
  • 1/2 cup water
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar

Instructions

  1. Place sliced cucumber, garlic, and ginger paste in a pint glass jar, sprinkle red pepper flakes on top.
  2. In a small sauce pan, bring the vinegar, water, salt, and sugar to a boil. Remove from heat and pour into the jar. Place lid on the jar and allow to set at room temperature for 1 hour, turning occasionally and shaking to mix, then refrigerate.
Yield: 1 pint
Prep Time: 00 hrs. 10 mins active prep
Cook time: 00 hrs. 00 mins.
Total time: 10 mins.
Tags: cucumber, garlic, pickles, canning
Fresh cucumbers quick pickled with garlic and ginger creates a lovely tangy lightly pickled flavor with a bit of an Asian twist.

8 comments:

  1. Flavourful tangy pickle, just what I love most.

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    1. Me too Minnie! I love a nice crunch with some zip to it!!

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  2. Can't wait to make this. I love anything pickled, haha.

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    1. Awesome!! If you love pickled stuff check out the pickled red onions I posted today too :)

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  3. Bobbi, I made your pickles today and can I just say how freakin' addicting they are? I mean I've already finished half the jar, lol. Loved the asian flavor. Will definitely be making this once a month. Thanks!

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    Replies
    1. Yay!!! I am glad you enjoyed them. It reminds me that I need to make another batch LOL. Of course I tend to eat the entire jar myself!

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  4. How long are they good for in the fridge

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  5. Store them in an airtight container for up to 2 months. But they never last that long here :)

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