[MC-AllEthnic-Recipes] Vietnamese Cucumber Pickles

 

                      

* Exported from MasterCook *

                       Vietnamese Cucumber Pickles

Recipe By     :

Serving Size  : 8     Preparation Time :0:00

Categories    : Condiment                       LowCal (Less than 300 cals)

                Veggie

  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

  1              pound  English cucumbers -- halved lengthwise and cut on the diagonal into 1/8-inch thick slices

  2        Tablespoons  kosher salt -- plus 1 teaspoon

  1              piece  fresh ginger -- (1-inch), peeled and finely julienned

  1                     fresh Thai chiles -- to 2, stemmed, seeded & julienned

  4               cups  rice vinegar

  1 1/4           cups  sugar

  1 1/2      teaspoons  sambal chile paste -- also known as sambal oelek

     1/2           cup  toasted sesame oil

  1         Tablespoon  Sichuan peppercorns

     1/4           cup  whole dried red chiles -- such as Arbol

In a bowl, toss together the cucumber slices and 1 teaspoon of the salt.

Transfer the cucumbers to a colander and let drain in the sink for 2

hours.

Rinse the cucumbers briefly under cold running water and drain well.

Transfer to a bowl, add the ginger and fresh Thai chiles, and toss to mix.

In a separate bowl, stir together the vinegar, sugar, sambal, and the

remaining 2 Tablespoons salt until the sugar and salt have dissolved. Set

aside.

In a small frying pan, heat the sesame oil over medium heat. Add the

Sichuan peppercorns and toast for 10 seconds. Add the dried chiles and

toast for 10 seconds longer, until the chiles darken slightly.

Pour the contents of the frying pan over the cucumbers, then add the

vinegar solution and toss well. Let cool to room temperature, then cover

and refrigerate. The pickles are ready to eat in 2 hours. They will keep,

refrigerated, for up to 1 week.

AuthorNote: These quick pickles need to sit in vinegar for only a few

hours before you can eat them. They're great with fried items, since the

vinegar acts as a sort of palate cleanser. But the ginger, Sichuan

peppercorns, and sambal oelek - a peppered red chile paste that is readily

available at most grocery stores - make them different than the standard

cucumber pickle.

Cuisine:

  "Asian"

Source:

  "Vietnamese Home Cooking by Charles Phan, 2012"

S(Formatted by Chupa Babi):

  "April 2013"

Yield:

  "2 cups"

                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 277 Calories; 14g Fat (41.4%

calories from fat); 1g Protein; 43g Carbohydrate; 1g Dietary Fiber; 0mg

Cholesterol; 1420mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Vegetable; 2

1/2 Fat; 2 1/2 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 27232 0 904437 2608

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