Spicy Pickles, Asian Style

Spicy Pickles, Asian Style, offer a delightful combination of heat, saltiness, and sweetness that is characteristic of East Asian cuisine. These pickles are traditionally served in small portions alongside other pickled or fermented items as part of a larger meal. With a variety of vegetables to choose from, you can create a flavorful assortment of spicy pickles to complement your dishes. Enjoy the vibrant flavors and addictive heat of these Asian-style pickles.

MAKES: 4 servings

TIME: At least 1 hour

INGREDIENTS:

• 1 pound Kirby cucumbers
• 1 tablespoon salt
• 3 to 4 tablespoons Chile-Garlic Paste (page 75)
• 1 teaspoon sugar
• 2 tablespoons dark sesame oil
• 2 tablespoons soy sauce

INSTRUCTIONS:

1. Wash the cucumbers well, and if they have spines, scrub them off. Cut the cucumbers into 1/4-inch-thick slices.
2. Place the cucumber slices in a colander and sprinkle them with salt. Toss well to ensure the salt is evenly distributed.
3. Gently rub the salt into the cucumbers with your hands for about a minute.
4. Place a plate over the cucumbers in the colander, and weigh it down with something heavy like cans, a teakettle filled with water, or a brick. Let the cucumbers rest for about 30 minutes (or up to 1 hour).
5. Rinse the cucumbers under cold water to remove the excess salt. Pat them dry and transfer them to a bowl.
6. Toss the cucumbers with the chile-garlic paste, sugar, sesame oil, and soy sauce. Allow the flavors to meld by letting the pickles sit for at least 30 minutes.
7. Serve the Spicy Pickles, Asian Style, immediately or transfer them to an airtight container. Pack the cucumbers tightly so that they are covered by the liquid. Cover the container and refrigerate for up to 3 weeks.

VARIATIONS:

Salted Cabbage with Sichuan Peppercorns:

• Substitute 6 cups of shredded green, Savoy, or Napa cabbage for the cucumbers.
• Use 1 tablespoon each of salt, mirin (or 1 1/2 teaspoons honey mixed with 1 1/2 teaspoons water), soy sauce, and Sichuan peppercorns.
• Reduce the sesame oil to 1 teaspoon.
• Skip Step 1 of the original recipe.
• Mix all the ingredients together in a bowl, tossing them very well. Press the mixture in the bowl with a weighted plate instead of using a colander (follow Steps 2 and 3 of the original recipe).
• Do not rinse the cabbage. Remove the plate, toss the cabbage again, and serve immediately or refrigerate for up to 5 days.

USES:

• Enjoy Spicy Pickles, Asian Style, as a side dish or condiment to add a kick of flavor to your meals.
• Serve them alongside rice or noodle dishes for added heat and texture.
• Incorporate them into sandwiches or wraps for a spicy and tangy element.
• Use them as a topping for burgers, hot dogs, or tacos to elevate the flavors.
• Experiment with different vegetables and levels of spiciness to create your own unique pickled creations.

Embrace the bold flavors of Spicy Pickles, Asian Style, and explore the vast possibilities of pickled vegetables. These quick pickles will add a zing of heat and complexity to your culinary creations. Customize them with variations or try different vegetables to suit your taste preferences. Enjoy the addictive spiciness and tang of these delightful Asian-style pickles.