Crunchy Ginger-Pickled Cucumbers

Crunchy Ginger-Pickled Cucumbers may be the easiest French Fridays with Dorie recipe yet.  Not only is it simple to prepare, but it is best made ahead of time, so serving is a snap.

To make it, cucumbers are seeded and cut into chunks, then tossed with sea salt and allowed to rest to release some of the juices.  After draining, the cucumbers are tossed with minced ginger, seasoned rice vinegar, and a pinch of red pepper flakes.  Chill for at least two hours and serve!

I went with an Asian theme since I used seasoned rice vinegar and served these cucumbers with Yakisoba.

So, we didn’t love this cucumber salad but we didn’t hate it either.  “Pickled” vegetables are not a favorite of mine.  Also, I served it as the main side-dish vegetable.  My husband and I both agreed it would be better in smaller quantities as an accent to the meal.  I can see myself making this again as part of a larger spread.




Filed under Cooking

2 responses to “Crunchy Ginger-Pickled Cucumbers

  1. Karen, Your dinner looks so delicious! Sorry these weren’t a hit, but at least you didn’t hate them. I have to say I really enjoyed them…not so much my husband!

  2. I agree. This is definitely a condiment. I served it with teriyaki chicken.

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