Asian Pickles Recipes

ASIAN PICKLES

Asian Pickles image

Eat these pickles as a simple snack or store for later and use as a side.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Yield 1 quart

Number Of Ingredients 8

Ingredients

4 to 6 Kirby cucumbers (about 1 pound)
1 large carrot
1 cup rice vinegar
3/4 cup sugar
3 tablespoons coarse salt
1 two-inch piece ginger
1/2 teaspoon red-pepper flakes
2 garlic cloves

Steps:

In a medium bowl, place 4 to 6 Kirby cucumbers (about 1 pound) and 1 large carrot (all halved lengthwise and cut 1/2 inch thick on the diagonal). In a medium saucepan, combine 1 cup rice vinegar, 3/4 cup sugar, 3 tablespoons coarse salt, one 2-inch piece ginger (peeled and thinly sliced), 1/2 teaspoon red-pepper flakes, and 2 garlic cloves (peeled and smashed). Bring to a boil, stirring until sugar and salt dissolve. Pour over cucumbers and carrot.

SPICY ASIAN PICKLE CHIPS

Spicy Asian Pickle Chips image

Heat things up by adding sriracha and Fresno chile to these quick pickles.

Provided by Food Network Kitchen

Categories appetizer

Time 45m

Yield 4 cups

Number Of Ingredients 10

Ingredients

2 tablespoons brown sugar
1 tablespoon sriracha
1/2 teaspoon coriander seeds
2 cloves garlic, smashed
Kosher salt
6 to 8 sprigs fresh cilantro
4 Kirby cucumbers, unpeeled, sliced into 1/8-inch-thick rounds
2 strips lime zest, about 2 inches each
1 Fresno chile (seeds removed if you like), thinly sliced
1/2 cup rice vinegar

Steps:

Combine the sugar, sriracha, coriander seeds, garlic, 3 teaspoons salt and 1 cup water in a small saucepan and bring to a boil. Place the cilantro, cucumbers, lime zest and chile in a heatsafe bowl and pour the hot sugar mixture over them. Stir in the vinegar. Let cool to room temperature. Serve or refrigerate in an airtight container for up to 2 weeks.
Copyright 2016 Television Food Network, G.P. All rights reserved.

QUICK & SPICY ASIAN PICKLES

Quick & Spicy Asian Pickles image

Provided by Jennifer Rubell

Categories Soy Vegetable Freeze/Chill No-Cook Chill Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 6

Ingredients

1/4 cup rice vinegar
4 teaspoons sugar
1 teaspoon soy sauce
1 teaspoon fish sauce
1/2 teaspoon dried crushed red pepper
2 small English hothouse cucumbers

Steps:

Whisk rice vinegar, sugar, soy sauce, fish sauce, and crushed red pepper in large bowl. DO AHEAD Can be made 1 day ahed. Cover and Chill. Slice cucumbers crosswise into 1/4-inch-thick rounds. Add cucumber slices to vinegar mixture; toss. Cover and chill ten minutes to 1 hour, tossing occassionally.

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