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These tangy pickled cucumbers from chef Erik Bruner-Yang have the perfect balance of tart (citrus juice and rice vinegar), spicy (chiles and Sichuan peppercorns) and sweet (honey). While Bruner-Yang uses yuzu juice, this streamlined, more-accessible home version calls for a combination of fresh lime and grapefruit juices. Slideshow: Pickled Vegetable Recipes 

February 2013

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Recipe Summary

total:
30 mins
Yield:
1 quart
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Fill a large heatproof jar with the cucumbers. Add the vinegar, white soy sauce, grapefruit juice, lime juice, honey, sambal oelek and 1 cup of water.

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  • In a skillet, toast the chiles, cloves, Sichuan peppercorns, star anise and coriander seeds over moderate heat until fragrant, about 2 minutes. Add the hot spices to the jar, cover and shake until evenly distributed. Refrigerate overnight before serving.

Notes

Look for white soy sauce, a lighter-colored soy sauce, at Asian markets.

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