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;