Today is officially the first day of summer, the longest day of the year in the Northern Hemisphere. And it's super HOT! We've had a heat wave in Southeast Tennessee since last week, but the last two nights have been surprisingly cool, in the low 60s. The days are sunny and the mercury goes right back up to the 90s. Hard to keep up with the changing weather forecast, but we'll take the cool temperatures any time.
Our gracious neighbors have shared their harvests from their bountiful garden. We've received cucumbers, jalapeno peppers, yellow squash, bok choy, and broccoli.
Over the years, I have posted some easy to make recipes that are great for summertime potlucks or alfresco dining. The most requested recipes are sesame noodles, avocado and roasted corn guacamole and blackeye pea salsa (links below.) And what would summer be without a refreshing mojito?
These two quick pickled cucumber recipes are pickled Asian style, using the milder rice vinegar. You can get most of the Asian ingredients from your local Walmart. Here are the recipes:
Asian-style pickled cucumbers
4 cucumbers
2 jalapeno peppers, thinly sliced
2 jalapeno peppers, thinly sliced
1 cup rice vinegar
½ cup sugar
2 Tbsp Kosher salt
½ cup water
½ cup sugar
2 Tbsp Kosher salt
½ cup water
Heat vinegar, sugar, salt and water in a small pot until the sugar is dissolved. Remove from heat and cool.
Place the cucumbers and jalapeno peppers in a jar. Pour pickling liquid into the jar until the vegetables are submerged. Seal the jar with a lid and refrigerate. It's good after a few hours, but the best flavor is after a day or two. Keeps in the refrigerator for a month.
This following recipe - Ma La cucumber or Sesame Spicy Cucumbers - is from Easy Home Cooking, a Chinese cookbook I bought in Hong Kong years ago. I made it for the first time last month; it was so good I've made it a few more times. It's now our favorite pickled cucumber recipe.
Ma La cucumbers (麻辣黃瓜)
8 small cucumbers
1 tsp salt
1 Tbsp garlic oil
2 tsp rice vinegar
1 tsp each salt, sugar, doubanjang* (豆瓣醬)
dash of sesame oil
Cut cucumbers into wedges and into thirds. Add 1 tsp salt and let it sit in the fridge for 1 hour. Wash lightly and pat dry.
Mix the rest of the ingredients in a bowl and add the
cucumber. Let it sit for at least 2 hours before serving.
Note:
* LeeKumKee brand is very popular. If you cannot find doubanjang (豆瓣醬), you can substitute with crushed pepper or chili oil.
Did you make it? Let us know how it turned out via the comments. Thanks!
Bon appetit, stay cool, and have a great summer!
This post is shared on Image-in-ing and My Corner of the World.
You might also like:
.JPG "Beat the Summer Heat with Refreshing Mojitos!")
