Asian-Style Kirby Pickles
Friday, 01 May 2009
DescriptionI don't know about you, but I like to nibble on sweet, salty, and tangy vegetable pickles with my meals. They help digest food and provide balance during the meal, especially when you are eating starchy foods like noodles. They also whet the appetite, which is probably why they are served the minute you sit down in many Asian restaurants. I call for kirby, Persian, or Japanese cucumbers, all of which are slender when compared to regular cucumbers. Kirby and Persian pickles are 4 to 5 inches long, while Japanese cucumbers are a couple of inches longer. The pickling liquid here is traditionally used for pickling sliced cucumber, carrots, and daikon, so feel free to try these vegetables as well. The amount of pickling liquid may look inadequate, but there will be enough because the cucumbers give up some of their natural water while sitting in the brine.
At a glance
12 kirby, Persian, or Japanese cucumbers, quartered lengthwise (see Note)
In a large bowl, toss the cucumbers with the salt. Let stand for 1 hour. Drain, wipe, and transfer them to a large resealable plastic bag.
This recipe appears in the book excerpt "Noodles Every Day"