I’ve said it before and I’ll say it again – I want nothing to do with cucumbers… unless they’re part of some great-smelling lotion line by Dove, The texture, the seeds, the squishy texture – they are just not for me. Unless you pickle them.
I am a self-professed pickling junkie, and with this recipe The Chef proved that vinegar is so magical it can even make a cucumber palatable. He likes to serve these on top of Bulgogi (a truly delicious Korean taco alternative) or under grilled shrimp as an appetizer. Go. Make. Believe.
4 cucumber, peeled, seeded and sliced thin
1/2 yellow onion, thinly sliced
1/2 red bell pepper, thinly sliced
1/2 cup rice wine vinegar
2 tsp sugar
salt to taste
1/3 cup olive oil
1 tbsp chopped cilantro
- Start by making the dressing: Mix vinegar, sugar, salt, and oil. Taste. If it’s too tart add sugar; if it’s too sweet add vinegar.
- Mix dressing and the rest of the ingredients together. Let sit in fridge for at least 2 hours.