All you need to make these delicious "quick pickles" is something to pickle (cucumber works nicely) and some vinegar and spices. I chopped-- and sliced-- some "Mediteranean pickling cucumbers (the small bumpy ones) and stuck them in a jar with a teaspoon of sugar, a 1/2 teaspoon of salt, a chopped serrano chili, and some cilantro; I covered them with rice vinegar, gave the jar a good shake, and stuck it in the fridge for a day or two. The result was perfectly crispy, vinegary, spicy pickles!
Tuesday, November 11, 2008
In the photo above, I roasted cubed eggplant in the oven, tossed it with sesame seeds and bits of seaweed, and put it (and some leftover green beans) on top of steamed rice. I topped the whole thing with pickles and some of the pickle juice, which dripped down into the rice sushi-style. It made for an easy and delicious lunch.