THIS STORY HAS BEEN FORMATTED FOR EASY PRINTING

Asian icebox pickles

July 21, 2010

E-mail this article

Invalid E-mail address
Invalid E-mail address

Sending your article

Your article has been sent.

Text size +

Makes 2 cups

1 cup rice wine vinegar
2 tablespoons soy sauce
2 teaspoons sugar
2 tablespoons toasted sesame oil
Pinch of red pepper flakes (optional)
2 Kirby cucumbers, peeled, seeded, and sliced
1 small red onion, thinly sliced
1. In a medium nonreactive bowl, whisk the vinegar, soy sauce, and sugar until the sugar is dissolved. Whisk in the sesame oil and red pepper flakes, if using.

2. Add cucumbers and onion and toss to combine. Transfer to covered glass bowl or jar and refrigerate for up to 1 week.

Adapted from “Put ’Em Up: A Comprehensive Home Preserving Guide for the Creative Cook,’’ by Sherri Brooks Vinton