This Asian pickle recipe is from an old friend, Helen Wang, who is a great cook, with a real taste for hot food. I still remember her telling me to eat a very hot cherry pepper when I was in eighth grade – “oh no, it’s not hot, just like a pickle” – Oh, the pain, the pain…..
- Several Kirby cucumbers
- 1 cup rice vinegar
- 1 cup cold water
- 2 tbsp. sugar
- 1 tsp. coarse Kosher salt
- Cut the cucumbers into quarters, lengthwise, after cutting off the very top and bottom.
- Place the cucumber spears in glass jars or any other sealable non-reactive container.
- Dissolve sugar and salt in vinegar and water and pour over cucumbers to cover.
The pickles are ok after a few hours, but get better overnight or if left for a few days. One can also use this pickling recipe to pickle almost anything, such as carrots, string beans, jalepenos or beets.