I have a confession to make: the only reason I wrote about the three-times pickles last week was so that I could write about these pickles now, and tell you how much they blow those other pickles out of the water.
I was getting tired of eating the three-times pickles, and I came across this recipe in an old Vegetarian Times magazine and thought I’d give it a try.
I made them in the morning, as usual, to have at lunchtime along with a sandwich. And they were…okay. Not very ginger-y or flavorful. Eh, I thought. The three-times pickles are way better.
The leftover ginger pickles languished in the refrigerator for a few days because no one wanted to eat them—that’s how un-spectacular they were.
Then it came time to make room in the refrigerator and I decided that, for the common good of refrigerator space, I would take one for the team and eat them.
And holy crap, were they amazing.
These are definitely not a quick-pickle—they need at least 6 or 7 hours to marinate—but they are sooo worth the wait.
The original recipe calls them ‘Pungent Cucumbers,’ but ‘pungent’ is not a word I want used to describe my food. It is a word used to describe the way the boys’ locker room smells, perhaps, but definitely not food.
I am never making cucumbers any other way again.
I made a batch and took them to my friend Allison’s for the Superbowl (but actually we mostly ended up watching ‘The Secret Life of the American Teenager,’ a show so horrible that it might actually be good. Also? Blossom is in it. Sans hats and overalls, unfortunately) and she was waay excited to keep the leftovers. (Allison, not Blossom).
Without further ado, let me share with you the secret of the new love of my life: spicy ginger pickles.Spicy Ginger Pickles Recipe (a.k.a. Pungent Cucumbers) adapted from Tassajara Dinners & Desserts via Vegetarian Times 1 pound cucumbers (1 very large or 3 small/medium), sliced into rounds salt 1 Tablespoon grated fresh ginger 1 Tablespoon low-sodium soy sauce 1 Tablespoon mirin (or 2 teaspoons sugar) ¼ to ½ teaspoon red pepper flakes (more or less according to desired spiciness) 4 Tablespoons rice vinegar toasted sesame seeds, optional
Place sliced cucumbers in a colander. Sprinkle with salt, toss, and sprinkle with more salt to ensure even coating. Let drain 10-15 minutes. Blot excess moisture with a paper towel. In a leakproof plastic container (quart-size usually works—like the kind you get your hot-and-sour soup in from the Chinese delivery place) combine cucumbers and all other ingredients. Place lid on container and turn it upside-down and/or roll it around to evenly distribute the vinegar. Put in refrigerator at least 6 hours, turning occasionally to ensure all cukes get ‘pickled.’ Serve cold, garnished with toasted sesame seeds if desired.