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Hello friends,
Here is my quick little recipe for these refridgerator pickles.
asian-style moon pickles
2 young cucumbers
1/2 tsp chili flakes
1 tsp black sesame seeds
1/2 tsp sesame oil
1-2 green scallions
1 cup rice wine vinegar
1-2 garlic cloves
Slice the cucumbers lengthwise and then into half moons. Place cucumbers, chili flakes, garlic, sesame seeds, and sesame oil into clean mason jar. Heat rice wine vinegar till hot and almost to the boil. Pour over cucumbers. Add scallions to jar. Let cool then put into the fridge. Nibble these straight out of the jar, or enjoy as an accompaniment to any asian-style dish--they won't last long!!
For other notes on these pickles, see them right here !
To find more you can also stop in at Nest .
Here is my quick little recipe for these refridgerator pickles.
asian-style moon pickles
2 young cucumbers
1/2 tsp chili flakes
1 tsp black sesame seeds
1/2 tsp sesame oil
1-2 green scallions
1 cup rice wine vinegar
1-2 garlic cloves
Slice the cucumbers lengthwise and then into half moons. Place cucumbers, chili flakes, garlic, sesame seeds, and sesame oil into clean mason jar. Heat rice wine vinegar till hot and almost to the boil. Pour over cucumbers. Add scallions to jar. Let cool then put into the fridge. Nibble these straight out of the jar, or enjoy as an accompaniment to any asian-style dish--they won't last long!!
For other notes on these pickles, see them right here !
To find more you can also stop in at Nest .
6
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Apr 22, 2012. 7:39 AMjohnsewe
says:
Very nice recipe! How necessary are the black sesame seeds? My local store only has white seeds. Are they necessary at all? Thanks again!!
Reply
113
Apr 19, 2012. 12:12 PM
jessyratfink
says:
jessyratfink
says:
Ohhh! I have almost everything on hand to make these. They look amazing.
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Feb 26, 2012. 1:21 PMMorNiLachnan
says:
Saw these on Nest this summer. They are really great pickles. I did a batch with sushi vinegar as that was all I had on hand. They make an interesting sweet/sour pickle. They work great with fresh garden cukes. Trying a batch now (Feb) with some mini English cukes they had at the store. The really bland/stale cukes you get at the grocery in the fall or winter don't do well in the recipe. Fresh smaller ones bring out the flavors better.
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Oct 5, 2011. 11:03 AMMarcaine Art
says:
Marcaine Art
says:
I'll definitely be trying to make these. I wish I saw this when I still had loads of cukes in my garden.
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141
Aug 21, 2011. 1:25 PMcanida
says:
canida
says:
These look great. Do you recommend any specific type of cucumbers - English, Japanese, or just the regular US variety? Or does "young" just refer to the size?
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10
Aug 21, 2011. 4:43 PMnestinground (author)
says:
thanks so much for the comment! Yep-- just the size-- young is better, but any variety will work! happy picklin'!
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