easy thai basil ginger-pickled cucumbers

I love the scent of vanilla sugar.  This morning I topped off my canister of vanilla scented sugar with a new bag of sugar from the market-just smells so good!  I am a baker at heart, but today it’s all about chilled spicy pickled cucumbers.  This easy recipe is perfect for a Summer picnic.  It’s also an installment in my quest to cook my way through Around My French Table by Dorie Greenspan and this week’s assigned recipe for French Fridays with Dorie.  I couldn’t decide which herbs to use in the pickled cucumbers, so I used quite a few of my favorites, chives, mint, parsley and thai basil.  The original recipe called for the cucumbers to be peeled, quartered and cut into chunks before pickling.  I deviated and cut my cucumbers into rounds, mainly because I was thinking they would be good layered on a grilled burger over the 4th of July.  I brought a large bowl of my pickled cucumbers to a barbecue at my daughter’s house after we attended our old fashioned small town 4th of July main street parade.  I also brought 2 of my cherry berry pies, recipe from last week’s post.  This is a good make ahead recipe as all the ingredients can be put in a jar and refrigerated over night before serving.  These slightly crunchy pickled cucumbers do have a little bite from the vinegar, ginger and red pepper flakes which I found to work well with the addition of  minced fresh herbs.  I enjoyed them and so did everybody who tried them while I was hanging around, hopefully they were telling the truth because I do plan on making them again for another potluck barbecue this Summer.
I am very partial to herb blossoms of any type especially the purple flowers that are just begging to have their picture taken on top of  my pickled cucumbers.  I chopped up all these herbs including a few sprigs of tiny arugula leaves, shown on top, and sprinkled them over the cucumbers right before serving.  Dorie writes that 2 hours of chilling the pickles is adequate, 4-6 hours is best and that they may be kept as long as overnight in the fridge but not too long as they will lose their crunch.

easy thai basil ginger-pickled cucumbers

Yield: 2 cups

Slightly adapted from Around My French Table by Dorie Greenspan

Ingredients

  • 2 english cucumbers, peeled
  • 1 teaspoon sea salt
  • 1/2 cup rice wine vinegar, all natural
  • 1 tablespoon grated fresh ginger
  • 2 pinches red pepper flakes
  • Minced fresh herbs, thai basil, parsley, chives and mint

Instructions

  1. Slice the peeled cucumber into rounds.
  2. Place the cucumber slices in a bowl and sprinkle with the sea salt, stir occasionally for about 30 minutes, then drain off liquid.
  3. Stir in the vinegar, ginger and red pepper flakes, place in a jar.
  4. Chill the pickles for at least 2 hours or overnight before serving.
  5. Sprinkle with the chopped herbs before serving.
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Comments

  1. I love cucumber salads with rice vinegar so I know I’d love these pickled cucumbers with all those fresh herbs. Lovely photos of your garden! :)

  2. Patty – I am SOOOOO loving this recipe! Hubby and I adore veggies that are pickled – we tend to open the jar, grab a fork and dig in. I need to make these super soon. The photo of your chive blossoms is perfect. See you soon! ;-)

  3. Good choice with Thai basil, Patty :D
    I ususlly eat pickled cucumber with Japanese style rice and miso cod, and banh mi. I’m positive they all tell the truth about your food particularly this pickled cucumber! Your food is always great!

    • pattysfood says:

      Thanks Tanantha, I’ll have to try pickled cucumbers with Japanese style rice, miso cod and banh mi-now my mouth is watering;-)

  4. I usually dress my cucumbers with vinegar, sugar, salt & pepper. Sometimes I add tomatoes & onions. I have always wanted to pickle some cucumbers but I don’t know where and how to start. Thanks Patty for this great idea. Ginger and basil sound fantastic to try. i can’t wait to make my own!

  5. Very nice the cucumbers glass and I did not know this thai basil….interesting.
    francesca

  6. Nice way to use the cucumbers from the garden, I like your garden pictures and cute spoon you found!

  7. I love the cold and crunchy texture of cucumbers especially in summer. I love how you used Thai basil and ginger for this pickled recipe. I so far pickle Japanese style only but it’s time for a change. From looking at the recipe, I know I’ll enjoy this very much. Thanks for sharing the recipe with us!

  8. Oh Patty, the flavors in this pickle are wonderful! I love Thai basil so I know this one you made tastes absolutely divine :)

  9. Patty you’re pictures are so beautiful! The Thai basil is a great idea.

  10. Patty, these are definitely the most beautiful pickles I’ve ever seen! I miss my purple basil :( Chloe and I love Japanese pickled cucumbers and adding ginger and basil sounds terrific – making these this weekend! You mentioned vanilla sugar – I have some vanilla fleur de sel, what would you do with it?

  11. This must be very crunchy and appetizing!

  12. These would have been great atop of burgers…missed the boat on coordinating these with some BBQ’d burgers. Hope you had a wonderful 4th!

  13. Dorie’s version for pickled cucumbers sounds delicious. I love pickled cucumbers, they’re light and make a nice addition to dishes from fish to beef or alone as a side salad. Nice photo!

  14. Oh Patty the cucumber look delicious…like the Thai basil with ginger…I have to try this one :)
    Have a wonderful weekend!

  15. I love this simple recipe! I ca eat it simply as is! We Asians luh-ove pickled anything!

  16. Beautiful :-)
    Love the new look of your site.

  17. Patty, Love the flavors you used in your cucumbers…they look so delicious! I really enjoyed this salad…just the right crunch. Funny, I usually pick those blossoms and discard them…they look so pretty on your salad.
    Have a great weekend!!
    I haven’t made vanilla sugar in such a long time!! I guess I’ll have to ratify that!

  18. What a light, refreshing snack to enjoy during this brutal summer heat.

  19. Lovely pics. Thanks for sharing!!!

  20. Patty, these look incredibly tasty ! i love pickled anything and addition of ginger is just wonderful! Well done my friend!

  21. I just love these! I was saying just a bit ago that I made refrigerator pickles recently and added a bit of ginger…lovely! I bet these are as delicious as they look!
    Hope you are having a wonderful weekend :)

  22. Patty, you somehow managed to make this humble salad look beautiful. Kudos to you, and hope you had a fab 4th of July.

  23. those cucumbers sound delicious Patty, I was looking at some at the farmers market this morning but didn’t really know what to do with them, thanks to you now I know! Great take on Dories Recipe and I have to say your images are incredible!

  24. I love cucumbers, these look wonderful! I love when people make Dorie’s recipes, they always look so interesting.

  25. Refrescante y muy rica me encanta la albahaca en escabeche,abrazos hugs,,hugs.

  26. I keep meaning to try pickled cucumbers at home but it never seems to make it on my to-do list. Thanks for reminder. Yours looks elegant with the Thai basil and ginger. :)

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