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This is unorthodox on the face of it, but it has its precedents in Asian cooking:
Cucumber, in 1/2" - to - 3/4" slices - toss with plenty of salt and allow to sit in bowl for a half-hour or so.
Dressing: White vinegar or rice vinegar, sugar (balance as for bread-and-butter pickles) - bring to a simmer so that sugar dissolves.
Rinse cucumbers and drain well - toss with hot dressing and dried crushed red pepper (the same as used on pizza) to taste. (Pepper is optional but you asked for spicy). Leave on counter at room temp, covered, tossing now and then, at least an hour or two - from lunch or breakfast until dinner is better.
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MsMaryMc
Sep 19, 2007 11:04 AM
It's a little late for the asparagus season, but I made these in the spring, and next year I'll be making a whole lot more of them--they're outrageously good!
Pickled Chipotle Asparagus
http://www.recipezaar.com/160203›3 Replies -
Candy
Sep 18, 2007 12:57 PM
I make hot dilly beans. They are like a dill pickle but have a hot pepper added to each jar. I try to use really red ripe jalapenos and pierce them before adding to the jar. Any hot pepper will work.
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re: Candy
WildSwede
Sep 18, 2007 03:24 PM
I know this is redundant, and I apologize in advance, but just to make sure I am with you - basically just take your favorite dill pickle recipe and add ripe jalapeno (pierced)? Just one? I have seen it done with the dried chilis (like the kind they crush for pizza, but whole). I wonder how the taste differs from the fresh one?
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re: WildSwede
Candy
Sep 18, 2007 04:56 PM
It is a gamble. Some peppers are hotter than others and there is no telling. If you want a really spicy (hot) pickle you might want to use 2-3 Thai bird chiles. But, yes it is pretty much the same recipe as making a garlicky dill pickle just with the hot chiles added. You could alternately add a tsp. or so of crushed red peppers to each jar.
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re: gastronomy
Candy
Sep 19, 2007 10:41 AM
2 lbs. very fresh green beans, tips cut off and any strings removed, trimmed to fit pint jars. 4 cloves garlic, 8 fresh dill heads or 2 tsp. dried dill seed, 4 tsp. kosher salt, 2 1/2 C. water, 2 1/2 C. white vinegar. Hot peppers to your taste either fresh or crushed.
Sterilize 4 pint and their lids. While they are sterilizing heat water and vinegar to a gentle boil and then reduce to a simmer and add the salt. Stir to dissolve the salt.
Remove the jars and while they are hot add a sliced clove of garlic to each jar, the chile peppers and pack the jars with the beans. Top each jar with a sprig of dill and carefully ladle the hot brine into each jar leaving a little head room. Wipe the rims of each jar with a clean damp towel and top with the jar lids and their bands. Don't tighten the bands too tightly. Place back in the boiling water and process for 15 mins.
Remove carefully and place each jar on a dish towel to cool. Listen for the pinging of the lids as they seal. If you get a jar that does not seal, just put it in the fridge and give it a couple of weeks before eating them. Sealed jars can go into your pantry and will keep for several months. They make nice Christmas gifts.
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