SPICY ASIAN PICKLE CHIPS
Heat things up by adding sriracha and Fresno chile to these quick pickles.
Provided by Food Network Kitchen
Categories appetizer
Time 45m
Yield 4 cups
Number Of Ingredients 10
Steps:
- Combine the sugar, sriracha, coriander seeds, garlic, 3 teaspoons salt and 1 cup water in a small saucepan and bring to a boil. Place the cilantro, cucumbers, lime zest and chile in a heatsafe bowl and pour the hot sugar mixture over them. Stir in the vinegar. Let cool to room temperature. Serve or refrigerate in an airtight container for up to 2 weeks.
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QUICK PICKLED ASIAN SLAW
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Toss the cabbage, cucumber and carrots together in a heatproof bowl, then set aside.
- Bring the vinegars, sugar and salt to a boil in a small saucepan. Pour the vinegar mixture over the cabbage mixture, tossing to make sure all the veggies are covered. Let sit for 15 minutes. Use the slaw to add flavor to your favorite Asian bowl or sandwich. Vegetables can be kept in their pickling liquid in the fridge for up to 2 weeks.
JAPANESE-STYLE PICKLED CUCUMBER (SUNOMONO)
Quick and easy side dish to made that is extremely healthy and bursting with flavor!
Provided by Alex Mei
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 50m
Yield 8
Number Of Ingredients 7
Steps:
- Place Persian cucumbers in a bowl; add salt and mix well. Let sit until cucumbers release their juices, about 10 minutes. Squeeze excess juice from cucumbers and drain.
- Whisk rice vinegar, white sugar, soy sauce, and sesame oil together in a bowl until sugar is dissolved; pour over cucumbers. Marinate for 30 minutes. Garnish with sesame seeds.
Nutrition Facts : Calories 51.2 calories, Carbohydrate 8.9 g, Fat 1.8 g, Fiber 0.6 g, Protein 0.8 g, SaturatedFat 0.3 g, Sodium 329.4 mg, Sugar 7.2 g
ASIAN PICKLES
Eat these pickles as a simple snack or store for later and use as a side.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield 1 quart
Number Of Ingredients 8
Steps:
- In a medium bowl, place 4 to 6 Kirby cucumbers (about 1 pound) and 1 large carrot (all halved lengthwise and cut 1/2 inch thick on the diagonal). In a medium saucepan, combine 1 cup rice vinegar, 3/4 cup sugar, 3 tablespoons coarse salt, one 2-inch piece ginger (peeled and thinly sliced), 1/2 teaspoon red-pepper flakes, and 2 garlic cloves (peeled and smashed). Bring to a boil, stirring until sugar and salt dissolve. Pour over cucumbers and carrot.
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QUICK ASIAN PICKLED CUCUMBERS | FOODIECRUSH.COM
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4.3/5 (102)Category SnackCuisine AsianCalories 74 per serving
- Slice the cucumbers into very thin coins (a mandoline works well for this job) and thinly slice the shallot as well. Add both to the quart jar or medium size bowl.
- In a smaller bowl or jar, whisk the rice vinegar, sugar, grated ginger, salt and chile flakes together until the sugar has dissolved and pour over the cucumbers, tossing lightly to coat.
PICKLED VEGETABLES RECIPE (HOW TO MAKE ASIAN PICKLES)
From goodlifeeats.com
Category VegetablesCalories 57 per serving
- First, prepare all of the vegetables by thinly slicing them. For the daikon, cucumber, and carrot it works best to use a julienne peeler to peel long thin strips. For the red onion and jalapeno, use a sharp knife to slice thin strips of each.
- Then, add the prepared vegetables to a jar. It can be a jar large enough to fit all of the vegetables or they can be divded between two jars if necessary. Make sure that the vegetables are packed tightly.
- Combine the sugar, water, rice vinegar, and kosher salt in a small saucepan. Taste when the sugar and salt have dissolved, before the mixture boils and is too hot to the touch (take care not to burn your mouth). Add additional salt or sugar if desired.
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4.6/5 (38)Estimated Reading Time 8 mins
- In a large saucepan, bring 2 quarts of water to a boil. Gently drop the eggs into the saucepan straight from the refrigerator. Adjust the heat so that the water is simmering gently (around 190°F), and simmer the eggs for 6 minutes (longer, if you prefer your eggs firmer). Prepare a bowl of ice water. When the eggs are done, remove them with a slotted spoon and dunk them in the ice water to stop them from cooking further.
- When the eggs are cool enough to handle, peel them and arrange them so they fit snugly into a nonreactive container. (I use a rectangular 4-cup glass container with a tight-fitting lid.)
- Halve the cabbage and cut a "V" notch at the base to remove the core. Cut into bite-size pieces. Put the cabbage in a large nonreactive bowl and sprinkle with the salt. Massage the salt into the cabbage and set aside for 2 to 3 hours, tossing every 30 minuets or so. The cabbage is ready when it has shrunk and is soft and bendable.
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