Asian Pickles

Asian Pickles
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Asian Pickles ingredients

  • 3 lb Japanese cucumber
  • 2 T Kosher salt
  • 1 c Sesame oil
  • 5 T garlic
  • 1 T Red chili peppers
  • 1 T Szechuan peppercorn
  • 1⁄2 c Orange zest
  • 1⁄4 c Rice vinegar
  • 1⁄4 c Sugar
  • 5 garlic
  • 1⁄4 c Orange zest

Cooking Asian Pickles

1. Halve cucumber lengthwise, scoop out seeds.
2. Slice into ¼-inch thick half-rounds.
3. Combine cucumbers and salt in a large bowl.
4. Allow to set for 20 minutes.
5. Drain, rinse, and drain well.
6. Heat three-fourths the sesame oil in a skillet, over a moderate flame.
7. Add minced garlic, pepper flakes, peppercorns, grated zest, And cucumbers.
8. Heat and toss quickly for 10 seconds.
9. Add vinegar and sugar.
10. Heat and stir for 30 seconds.
11. Remove from heat.
12. Pack into clean glass jars, alternating layers of cucumber with garlic cloves and orange zest strings.
13. Add remaining sesame oil. Cover and chill for up to 7 days.
14. Serve chilled or at room temperature.

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