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Yield: one quart
Ingredients:
3 large cucumbers (10 to 12 ounces each) or 8 Kirby cucumbers, peeled, seeded
and sliced crosswise into 1/8 inch slices
1 1/2 cups water
1 tablespoon plus 1 teaspoon kosher salt
1 cup brown rice wine vinegar
1 cup white wine vinegar
2 tablespoons sugar
1 teaspoon pickling spice
1 1/2 teaspoons minced garlic
1 1/2 teaspoons minced ginger
1 green onion bottom, minced
1 teaspoon crushed red pepper flakes
Method:
Place the cucumbers, water and salt in a bowl, mix well and let sit for 15 to 20 minutes. Drain and set cucumbers aside. (Discard water.) Combine the rest of the ingredients and mix well. Pour over the cucumbers and toss to combine. Chill thoroughly before serving.
This recipe was featured on the Vegetable Bounty Episode of Emeril Green.
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