Receta Wasabi Quick Dilled Pickles
Wasabi Quick Dilled Pickles
By Eliot, on August 30th, 2013
I heart my big, yellow Gourmet cookbook. (I think that has been well-established.) There are quite a few recipes that can be adapted to fresh produce from the garden. If you are picking cukes, you must make this. Especially if you are picking just a few a day.
The original recipe called for horseradish paste but having none, I added some of our favorite wasabi paste.
Wasabi Quick Dilled Pickles
based on Quick Dilled Pickles from The Gourmet Cookbook
- 1 lb. cucumbers
- 2 t. kosher salt
- 1 1/2 c. cider vinegar
- 1/2 c. sugar
- 4 T. dry mustard
- 1/2 to 2 t. wasabi paste (depending on your heat preference)
- 2 T. chopped fresh dill
Slice cucumbers length-wise on a mandoline. Place in a medium mixing bowl and sprinkle with Kosher salt. Toss and let sit for 15 minutes. Rinse and drain.
In a small mixing bowl, whisk together the vinegar, sugar, mustard, wasabi, and dill. Whisk until sugar is dissolved.
Stir in the cucumbers and let set at least five minutes. Store in a sealable container. Keeps covered in refrigerator for up to 4 hours.
“Keeps covered in refrigerator for up to 4 hours”??????
I guess Reichl and her Gourmet staff ate them all up immediately. I kept them for a couple of days. These are great on burgers and sandwiches! (We like heat so I used the full 2 t. wasabi paste. These did clean out our sinuses. :)
Abby, this isn’t a virtual flower for you today. I am showing you my favorite cacti garden. But, I really wanted to show you what’s on the other side: the muppet cacti.
Seriously, does this not look like a muppet?
Big mouth muppet.
And this is a lucky garden…
This is a lucky pig….seriously, it is a lucky three-legged pig.
The pig and the muppets are sending you lots of giggles today.
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