Hot And Sour Cucumbers

Adapted from The Kitchen Sessions by Charlie Trotter.

1½ bay leaves
1½ cups rice wine vinegar
1 cup sugar
1 fresh jalapeño pepper, chopped
2 English cucumbers, thinly sliced
2 cups thinly sliced red onion
1 cup thinly sliced fennel bulb
1 1/2 tsp pink peppercorns, crushed

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

Makes 12 servings

Per serving: 40 calories; 0g total fat; 0g saturated fat; 0mg cholesterol; 99mg sodium; 10g total carbohydrates; 1g protein;

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