Pickled Brains Food
GARLIC-GINGER CUCUMBERS
Cucumbers contain an antioxidant that supports brain health, and inflammation-fighting ginger helps with digestion. Here, they're dressed with rice vinegar and soy sauce, then finished with toasted sesame seeds and spicy chili oil.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 40m
Number Of Ingredients 9
Steps:
- Quarter cucumbers lengthwise (if longer than 3 inches, halve crosswise first). Toss with sugar and 1 teaspoon salt. Let stand 30 minutes, tossing occasionally. Drain, then toss with rice vinegar and soy sauce.
- Heat safflower oil in a small skillet over medium-high. Add ginger and garlic. Cook, stirring, until fragrant, 30 seconds. Pour over cucumbers; toss to combine. Season again, if desired. Transfer to a serving dish, discarding liquid. Top with sesame seeds and a few drops of chili oil.
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- Whisk enough milk to cover the brains by 3x their volume with salt, just until you can taste it. Immerse the brains in the salt milk, then allow to sit overnight.
- The next day, drain and rinse the brains and pat completely dry. If you can remove the thin membrane, do so, but if it seems to tough, or you can find it, don't worry, I don't find it offensive, but the brains may curl a bit more as they cook.
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