CHINESE PICKLED CUCUMBERS (酱黄瓜)
We're adding this recipe for Chinese Pickled Cucumbers to our culinary genealogy. These easy-to-make Chinese Pickled Cucumbers are delicious--and crunchy!
Provided by Judy
Categories Vegetables
Time 1h5m
Number Of Ingredients 9
Steps:
- Rinse off the cucumbers and wipe them dry. Trim off both ends, and cut each cucumber into 4 equal sections. Cut each section into 6 equal-sized strips. Transfer to a bowl and add ½ teaspoon sugar and 1 teaspoon salt. Toss, cover, and refrigerate for 1 hour.
- At the same time, make the sauce by combining 2 ½ teaspoons sugar, ½ teaspoon salt, 1 tablespoon black vinegar, 2 tablespoons light soy sauce, ¼ teaspoon dark soy sauce, 2 bay leaves, 4 cloves of garlic, and the chili peppers. Stir and make sure the sugar and salt are completed dissolved.
- Once the cucumber has marinated for 1 hour in the fridge, dump out the liquid from the bowl they were sitting in. You should be able to get rid of at least ¼ cup of liquid. Now add the prepared sauce, and mix everything well. Cover and marinate in the refrigerator overnight. The cucumbers should be ready to serve the next morning with a hot bowl of congee!
Nutrition Facts : Calories 58 kcal, Carbohydrate 13 g, Protein 3 g, Fat 1 g, SaturatedFat 1 g, Sodium 1401 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving
SPICY ASIAN PICKLE CHIPS
Heat things up by adding sriracha and Fresno chile to these quick pickles.
Provided by Food Network Kitchen
Categories appetizer
Time 45m
Yield 4 cups
Number Of Ingredients 10
Steps:
- Combine the sugar, sriracha, coriander seeds, garlic, 3 teaspoons salt and 1 cup water in a small saucepan and bring to a boil. Place the cilantro, cucumbers, lime zest and chile in a heatsafe bowl and pour the hot sugar mixture over them. Stir in the vinegar. Let cool to room temperature. Serve or refrigerate in an airtight container for up to 2 weeks.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
PICKLED VEGETABLES
This quick pickled vegetables recipe is so easy - no cooking required! These Vietnamese Bahn Mi inspired vegetables are a great addition to sandwiches, lettuce wraps, and more. Come learn how simple it is to make these quick and easy Asian pickles.
Provided by Good Life Eats
Categories Vegetables
Time 2h15m
Number Of Ingredients 9
Steps:
- First, prepare all of the vegetables by thinly slicing them. For the daikon, cucumber, and carrot it works best to use a julienne peeler to peel long thin strips. For the red onion and jalapeno, use a sharp knife to slice thin strips of each.
- Then, add the prepared vegetables to a jar. It can be a jar large enough to fit all of the vegetables or they can be divded between two jars if necessary. Make sure that the vegetables are packed tightly.
- Combine the sugar, water, rice vinegar, and kosher salt in a small saucepan. Taste when the sugar and salt have dissolved, before the mixture boils and is too hot to the touch (take care not to burn your mouth). Add additional salt or sugar if desired.
- Heat the mixture to boiling over medium high heat. Then, remove from heat.
- Pour the pickling brine over the vegetables.
- Cool the mixture to room temperature, then seal the jar with the lid and transfer to the refrigerator. Chill for at least 2 hours before serving to ensure the best flavor.
Nutrition Facts : Calories 57 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 2 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 281 milligrams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
ASIAN PICKLES
Eat these pickles as a simple snack or store for later and use as a side.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield 1 quart
Number Of Ingredients 8
Steps:
- In a medium bowl, place 4 to 6 Kirby cucumbers (about 1 pound) and 1 large carrot (all halved lengthwise and cut 1/2 inch thick on the diagonal). In a medium saucepan, combine 1 cup rice vinegar, 3/4 cup sugar, 3 tablespoons coarse salt, one 2-inch piece ginger (peeled and thinly sliced), 1/2 teaspoon red-pepper flakes, and 2 garlic cloves (peeled and smashed). Bring to a boil, stirring until sugar and salt dissolve. Pour over cucumbers and carrot.
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- In a large saucepan, bring 2 quarts of water to a boil. Gently drop the eggs into the saucepan straight from the refrigerator. Adjust the heat so that the water is simmering gently (around 190°F), and simmer the eggs for 6 minutes (longer, if you prefer your eggs firmer). Prepare a bowl of ice water. When the eggs are done, remove them with a slotted spoon and dunk them in the ice water to stop them from cooking further.
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