This is a Kirby, yesterday’s quick grab from the farmer’s market (along with some lovely round zucchini which are in the hopper for another entry).
Small (about 4-5 inches long) and firm, these are a member of the cucurbit family and a direct relative (as all cucumbers are) of watermelons. Like watermelon these lovely little cucumbers are crisp, moist and refreshingly sweet. These particular kirbys are sliced in preparation for Chinese Pickled Cucumber Salad, an easy recipe that is one of Sylvia’s favorites. That is the slices that are left…they are also terrific as is and part of this photograph has already been consumed! The end bits were a little bitter (larger cucumbers have sweeter skin), but the slices were fine as is. Another case of instant satisfaction. Delicious raw, great as pickles, what’s not to like?! This recipe requires a little advanced thinking because it needs an over-night stay in the refrigerator. If you can stop eating them as-is, it’s worth the wait.
Adapted from Ken Hom’s Chinese Kitchen, here’s the recipe:
Ingredients
- 12 oz of Kirby cucumbers (about 4)
- 1 plus 1/2 Tablespoon of salt (kosher is best)
- 3 Tablespoons of sugar
- 2 Tablespoons of Chinese white rice vinegar
- 3 Tablespoons of sesame oil
Method
- Trim off the bitter ends of the cucumber and discard
- Thinly slice the remaining cucumber
- In a large bowl, toss the slices of cucumber with the salt and sugar
- Cover and refrigerate overnight
- When ready to serve, squeeze out the liquid (use your hands, best tools in the kitchen!)
- Toss the slices with the vinegar and sesame oil (you are allowed to use a spoon here!)
For color and punch, garnish with 2 fresh red chilies seeded and sliced (optional of course)
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