Ingredients with Measurements:
- 2 medium-sized cucumbers
- 1/2 cup rice vinegar
- 1/2 cup water
- 1/4 cup sugar
- 1 tablespoon salt
- 1/4 teaspoon red pepper flakes (optional)
- 2 cloves garlic, minced
- 1 tablespoon sesame seeds, toasted
Special equipment needed:
- A sharp knife
- A cutting board
- A mixing bowl
- A jar or airtight container for storing
Step-by-step instructions:
1. Wash and dry the cucumbers. Cut off the ends and slice them thinly using a sharp knife or a mandoline.
2. In a mixing bowl, combine rice vinegar, water, sugar, salt, red pepper flakes (if using), and minced garlic. Stir until the sugar and salt are dissolved.
3. Add the sliced cucumbers to the bowl and toss to coat them with the vinegar mixture.
4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 24 hours, stirring occasionally.
5. When ready to serve, sprinkle the toasted sesame seeds over the pickled cucumbers.
Time:
Preparation time: 10 minutes
Pickling time: 30 minutes to 24 hours
5. Temperature:
Refrigerate at 40°F (4°C) or below.
Serving size:
This recipe makes about 2 cups of pickled cucumbers, which serves 4 as a side dish.
Nutritional information:
Per serving (1/2 cup):
Calories: 50
Total Fat: 1g
Saturated Fat: 0g
Cholesterol: 0mg
Sodium: 590mg
Total Carbohydrate: 10g
Dietary Fiber: 1g
Sugars: 8g
Protein: 1g
Substitutions for ingredients:
- You can use white vinegar or apple cider vinegar instead of rice vinegar.
- Honey or maple syrup can be used instead of sugar.
- You can omit the red pepper flakes if you prefer a milder flavor.
Variations:
- Add thinly sliced onions or carrots to the pickling mixture for extra flavor and texture.
- Use a mix of cucumbers and other vegetables, such as radishes or bell peppers, for a colorful and crunchy salad.
- Add fresh herbs, such as dill or cilantro, to the pickling mixture for a different flavor profile.
Tips and tricks:
- Use a mandoline to slice the cucumbers thinly and evenly.
- Toast the sesame seeds in a dry skillet over medium heat until fragrant and golden brown.
- For a more pronounced flavor, let the pickled cucumbers marinate in the refrigerator for at least 4 hours, or overnight.
Storage instructions:
Store the pickled cucumbers in an airtight container in the refrigerator for up to 1 week.
Reheating instructions:
This recipe does not require reheating.
Presentation ideas:
Serve the pickled cucumbers in a small bowl or on a plate, garnished with fresh herbs or additional sesame seeds.
Garnishes:
Fresh herbs, such as dill or cilantro, or additional sesame seeds can be used as garnishes.
Pairings:
Pickled cucumbers are a great side dish for grilled meats, fish, or tofu. They also pair well with rice dishes or noodle salads.
Suggested side dishes:
Steamed rice, stir-fried vegetables, or a simple green salad would make great side dishes for this recipe.
Troubleshooting advice:
- If the pickling mixture is too tart, add a little more sugar to balance the flavors.
- If the cucumbers are too salty, rinse them under cold water before serving.
Food safety advice:
- Use clean utensils and a clean cutting board to prevent cross-contamination.
- Store the pickled cucumbers in the refrigerator at 40°F (4°C) or below to prevent bacterial growth.
Food history:
Pickled cucumbers are a popular side dish in many cultures, including Korean, Japanese, and Eastern European cuisines. They are often served as a refreshing and crunchy accompaniment to rich or spicy dishes.
Flavor profiles:
Pickled cucumbers are tangy, sweet, and salty, with a crunchy texture and a hint of garlic and sesame.
Serving suggestions:
Serve the pickled cucumbers as a side dish or as part of a larger salad or appetizer platter.
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Region: Korean