I’ve never thought of myself as a “pickling” kind of gal-it’s one of those simple things that’s somehow mysterious to me. I was reminded of this when watching an episode of The Barefoot Contessa yesterday, when she noted the same phenomenon when it comes to vinaigrettes-which I have become comfortable making since reading about them in Thomas Keller’s Bouchon (I highly recommend this cookbook/tome).
Here, I’ve adapted a recipe from Epicurious to make these cucumbers to top a teriyaki bbq chicken sandwich topped with grilled pineapple. The combination was sweet, salty and crunchy-it made for a really satisfying meal.
Thinly slice one English/seedless cucumber and place in a bowl. Add 1/2 cup rice wine vinegar, 2 tablespoons sugar, 1 tablespoon kosher salt, 1/2 cup chopped cilantro, 6 chopped chives, several dashes of soy sauce. Mix, cover tightly and refrigerate for at least an hour, or overnight. Top hamburgers, deli sandwiches, or use as a side salad.