Hot And Sour Cucumbers
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Adapted from The Kitchen Sessions by Charlie Trotter.
Ingredients:
- 1 1/2 bay leaves
- 1 1/2 cups seasoned rice wine vinegar
- 1 cup sugar
- 1 fresh jalapeño pepper, chopped
- 2 English cucumbers, thinly sliced
- 2 cups red onion, thinly sliced (about 6 oz)
- 1 cup fennel bulb, thinly sliced (about 3 oz)
- 1/2 Tbsp pink peppercorns, crushed
Directions:
Place the bay leaves, vinegar, sugar, and jalapeño in a saucepan,
and simmer for 5 minutes. Strain and cool. Combine cucumbers, onion, fennel,
peppercorns, and cooled vinegar mixture; refrigerate for at least 3 hours.
These cucumbers hold in the refrigerator for up to one week. For spicier
cucumbers, add a minced habanero chili pepper.
Makes 12 servings
Per serving: 40 calories (1% calories from fat); .07g total fat; 0g saturated
fat; 0mg cholesterol; 99mg sodium; 9.8g total carbohydrates; 1g protein
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