Since I wasn’t able to do a tutorial last time, I felt the least I can do is give you folks two – two recipes!
A hah hah hah!
You may have noticed that I got rid of the spicy mac and cheese a while back because it got a little ridiculous on retrospect and I plan to revisit that recipe at some point anyhow. While I love baking, now and again I will make savory stuff and this is just another to add to my repertoire here. (As you guessed, my next recipe on queue will be back to baking, as well as tips on how I add/substitute ingredients like a mad scientist).
My mom and I got really into quick pickles last summer when a local patron from my home library/Saturday/on-call weeknights job had extra cucumbers and gave some to the staff to share. He grows HUGE vegetables and they are always delicious, so my mom and I always look forward to when his next crop comes in. When it comes to cucs, it means lots of quick pickles for lunchtime!
Momma does her’s pretty straightforward and of course is just as delicious; if you’re not big on spice or garlic (or cucumber skins, which are good for you by the way) you can omit those from this recipe and skin the cucumbers, and you basically have her version. Either way, be sure to make at least 4 servings of this stuff because they’re pretty addicting and will go fast.
Spicy Garlic Quick Pickles (makes about 20 slices)
- 1 large cucumber (don’t worry if you can’t get your hands on pickling cucumbers like Kirbies, but organic/homegrown does make a difference in moisture and flavor)
- 1 tsp ground garlic powder
- 1/4 tsp pepper flakes
- 1 tbsp turbinado/raw organic sugar
- 1 tsp salt
- 3 tbsp hot water
- 1/3 cup white vinegar
- Wash and cut the cucumber into 1/8″ slices. If the cucumber is thick, you can cut it in half before slicing. Leaving the skins on will keep its crunch while it brines, besides it being tasty. Put the slices in a sealable container at least 2 inches tall and set aside.
- In a separate cup, stir in the garlic powder, pepper flakes, sugar, and salt. Put in the hot water and stir until incorporated (I used about 3 tablespoons but this doesn’t need to be exact; you just need enough to melt everything.)
- Stir in the vinegar and pour the mixture over the cucumber slices. Refrigerate overnight or for a more robust flavor (and a lot of patience), at least 4 days. These will keep in the fridge for about 2 weeks, but they never stayed long enough past that anyway so they very well could keep for longer.
Perfect for cold cut sandwiches, hamburgers, hot dogs, or even by itself as a yummy summer side! Maybe in ice cream, if you’ve got those pregnancy munchies, I won’t stop you! These could also be chopped and stirred in mayonnaise for a special homemade tartar sauce for your fish and chips, mmm.