We love mini Persian cucumbers . . . so crisp, crunchy and refreshing. The thing we don't like is that they don't have a very long refrigerator life. Even though I remove them from their plastic package and keep them in a mesh bag, they tend to start becoming slimy way too fast. So, I found several recipes for pickled cucumber sticks and opted for one with an Asian flair, making a few adjustments to suit our taste. Pickling extends the refrigerator-life of the cucumbers, and creates a tasty snack food, or a salad alternative.
I allowed the cucumber sticks to marinate in a vintage refrigerator dish that also doubles as a serving container. |
Asian Pickled Cucumber Sticks We allow at least one mini cucumber per person for a serving
5 to 6 mini Persian cucumbers
2 teaspoons sesame oil
2 teaspoon low-sodium soy sauce
2 teaspoon rice vinegar
1/2 lemon, juiced
1 teaspoon garlic powder
1 1/2 teaspoons dried dill weed or use fresh is available
1 1/2 teaspoon sesame seeds
Kosher salt to taste (about 1/2 to 1 teaspoon)
Dash or two (or three) of cayenne pepper or a sprinkling of dried red peppers
- Slice each cucumber longwise; then cut each half in half again longwise, creating 4 sticks. Place sticks in a shallow bowl.
- Add remaining ingredients and use tongs to toss and coat the cucumbers in the juices and seasonings.
- Let stand at least 5 minutes before serving. Or, add to a covered refrigerate dish and refrigerate. Use within 3 to 4 days.
Cucumber sticks with added ingredients, ready to toss.
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