Saturday, 2 August 2014

Cold Cucumber Pickles 涼伴黃瓜

Saw cucumber going at a really good price and bought a few home.  Then again, I wonder why I bought because beside hubby and I who eat cucumber, both my kids hated it.  

Sometime, the brain just cannot function on certain days.  Anyway in order not to waste it, I try my hand at making some pickles. 

Chanced upon a you tube that was told that Taiwanese likes Cold cucumber pickles 涼伴黃瓜.  I have never been to Taiwan so I can't tell whether this is popular or not.  

Nevertheless, this is not difficult to make at all.  



Now I wonder how many kids like cucumber as I find it strange my kids don't like them.  

Finding: It is crunchy and refreshing.  Definitely a good appetizer to serve for a meal.

Source: Taiwan Cooking

What you need:

2 Japanaese cucumber
1 carrot (optional but I added it in because I like carrots)
3 Red Chilli, deseed
Ginger, julienne thinnly
1 tsp salt
2 tsp sugar (to your preference)
3 tbsp vinegar (to your preference)

Method:

Cut cucumber into halves and then quarter, remove the core.  Using the back of a knife, bruise it a little. Slice into 1/2 X 3" thick

Place cucumber, red chilli, ginger into a plastic bag.

Add in 1 tbsp salt.   Shake thoroughly (this is to soften the cucumber)

Add in sugar (to your preference)

Add in the vinegar and continue to give the bag a thorough shake.

Store inside a clean dry jar and chilled.

Drizzle sesame oil before serving. (do not add sesame when storing or else it will go bad).




I am submitting this post to Asian Food Fest #10 Aug 2014 : Taiwan hosted by Travelling-foodies.





Enjoy