I have been in the mood for fast pickling cucumbers the kind you can start snacking on by the next day.
I was cleaning out my fridge and had an open container of hoisin sauce and it hit me I should make some Hoisin Cucumbers. They came out better than I thought.
Asian Inspired Pickled Cucumbers and Radishes
Hoisin Pickled Cucumbers
1 english cucumber, thinly sliced
1 bunch radishes, thinly sliced
1 tablespoon kosher salt
2 cups water
1/2 cup white vinegar
1 cup sugar
3 tablespoons honey
2 tablespoons hoisin sauce
1 teaspoon chinese 5 spice seasoning
1 teaspoon red pepper flakes
Slice thinly the cucumber and radishes place in a colander and sprinkle with salt let sit for 30 minutes. In a saucepan over medium heat bring to a boil the remaining ingredients and boil for 3 minutes. Turn off heat and allow to cool. Rinse cucumbers and radishes pat dry and place in one or two canning jars or place in a mixing bowl. Pour pickling mixture over the veggies cover and place in the refrigerator for 24 hours. Will keep for 5 days.
Until Next Time,
Pam
Until Next Time,
Pam
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