I’ve been on a roll lately with having some super simple (and yummy) recipes. This next one fall right in line. It comes for a new cookbook (well actually Matt gave it to me for Christmas…but I haven’t cooked from it until now – you’ve been warned that I have reached my Christmas cookbooks…which aren’t Christmas food, just cookbooks I received for Christmas. Wow, that was a long sentence!)
The cookbook is all about Venice, California cooking. And according the Amazon it’s a best seller, so if cookbooks are your thing consider purchasing it.
The recipe I had tagged was for Spicy Sweet Cucumbers. Again so easy I don’t think a formal recipe is required. To make I took a dry saucepan and placed it over medium heat. I added 1 TB of mustard seeds, 1 TB of coriander seeds and 1 1/2 tsp of dill seeds. I toasted for around 3 minutes, when they began to become fragrant.
Then I added the seeds to 2 cups of water, 1 cup of white vinegar, 1/4 cup plus 1 TB of white sugar, 2 TB of salt, 1/4 tsp turmeric and 1/4 tsp red pepper flakes.
I brought to a boil, then reduce the heat and simmered for 5 minutes. Then I set it aside to cool.
Meanwhile I sliced 2 lbs of Persian cucumbers, which are the cute little cucumbers seen below, into 3/4 inch slices…
I placed them in a jar and put 5 fresh dill sprigs and 5 cloves of garlic which I had thinly sliced on top of the cucumbers.
Then once the brine was cooled I poured into the jar.
The jar sat on the counter for 1 hour before being placed in the refrigerator, where it can be kept for up to a month. But the pickles are pretty much ready to eat right away so I served as a sort of an appetizer before the next blog post!
The Verdict: Interesting flavor. Really different in a good way! I only really wish the cucumbers were a bit crunchier, but I think that has more to do with the cucumbers I selected. I will definitely make these again, the flavors will work well for summer parties! I am excited to find out what else this cookbook has in store!