Asian-spiced Quick Pickles

Been rethinking this blog a little bit. Seems like it got away from what I intended it to be.

Soo ... after some time thinking ...

I have deleted a few posts that I intended for another purpose, left some posts that still don't really fit but have no other purpose, and moving forward ...

Here's a little recipe I wrote last week, a bit of fusion courtesy of my lovely Grandma Bibb's quick pickle recipe. This was kind of a brainstorm whilst making a little bowl of tuna chirazashi. Most of the recipes I've seen just have plain cucumber, and, after trying that a few times, I realized I just really don't like plain cucumbers in my sushi bowl. I thought about how my grandma used to make quick pickles, and wondered how it would taste with rice vinegar and sesame oil instead.

It was QUITE delicious, even if I do say so myself, in a bowl of chirazashi. It's also a delicious snack on its own. I hope you enjoy this dish. Try it, I know you'll like it! :)

For more great fusion recipes, check out the #letslunch bunch on twitter or follow the links below the recipe.

Asian-spiced quick pickle

Peel and slice 1/4 inch-thick one

cucumber

Leave a thin strip of green for decorative purposes.

Pour over these slices,
Rice wine vinegar
small amount of sesame oil

Sprinkle with
sesame seeds
pinch of sugar
dash of soy sauce
one sliced green onion
crushed red pepper if desired

Let rest 20 minutes in the refrigerator. Voila, quick pickles with a decidedly Asian twist. These are a delicious in a bowl of tuna chirazashi, but do well as a side dish on their own or a mid-afternoon snack. :)





More Great Fusion dishes from the Let's Lunch Bunch! To join the group just send a tweet with #letslunch.

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