Asian Hot-Sweet Pickle Recipe by RR tweaked
Asian Hot-Sweet Pickle
Recipe courtesy Rachael Ray
Layer the cucumbers, scallions, bay, chile pepper and dill in a storage container with a tight fitting lid.
In a small saucepan over low heat add the sugar, vinegar and soy sauce. Simmer until the sugar dissolves. Pour the hot brine into the cucumber mixture and cover with a lid. Let marinate for 10 minutes. Stir the mixture every few minutes.
I made this today. I didn't have the exact ingredients so I improvied.
I doubled the vinegar recipe using Bragg's liquid aminos and apple cider vinegar and I used zevia cane instead of sugar.
If you aren't familar with zevia cane, it's like half stevia and half sugar, so use the sweetner of your choice. I think Splenda would work fine.
For my veggies, I used a regular long cucumber, a yellow squash, a big jalapeno, a big red bell pepper, 2 green onions and I made long carrot slices with the veggie peeler. I added some pickling spice toom, about a tablespoon. I didn't have fresh dill, so I used the kind in the spice jar and my bay leaves were the dried kind. I also added a tablespoon of mustard seed just cuz I like that in my pickles.
I have them in the fridge now and I'll taste them later tonight or else tomorrow and let ya'll know the results.
Man, I couldn't believe how easy this recipe was.
These things are so good!! I can't believe how good they turned out and taste pickled with so little effort on my part.
I added some more cucumber to them last night as they are about half gone.
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