These refreshing pickles pair well with fatty meat such as duck or quail, and are ready to eat after just two hoursThese quick pickles need to sit in vinegar for only a couple of hours before you can eat them. They’re great with fried food, since the vinegar acts as a sort of palate cleanser. But the ginger, Sichuan peppercorns and sambal oelek – a prepared red chilli paste that is readily available at most Asian groceries – make them different from the standard cucumber pickle.450g cucumbers, halved lengthways and cut on the diagonal into 3mm-thick slices2 tbsp plus 1 tsp sea salt2.5cm piece of fresh ginger, peeled and finely sliced1-2 fresh Thai chillies, seeded and finely sliced960ml rice vinegar250g sugar1½ tsp sambal chilli paste120ml toasted sesame oil1 tbsp Sichuan peppercorns10g whole dried red chillies, such as árbolIn a bowl, toss together the cucumber slices and 1 tsp of the salt. Transfer the cucumbers to a colander and let them drain in the sink for 2 hours.Rinse the cucumbers briefly under cold running water and drain well. Transfer to a bowl, add the ginger and fresh Thai chillies, and toss to mix. In a separate bowl, stir together the vinegar, …read more

Via: The Guardian | Books