If you love cucumbers, you will love this week's recipe.
Unfortunately, I have difficulty eating any cucumber,
but since Hubby loves them, I went ahead with the recipe.
I purchased an English cucumber while at BJ's warehouse
store and since I had never used one
before, I was anxious to see what they were like.
Just to be on the safe side, I only prepared half the recipe.
I cut chunks as Dorie suggested and salted them for about
30 minutes. I mixed the vinegar with the other ingredients before
pouring it onto the cucumber. I did not use fresh ginger simply because
I would not have any further use for it, so I substituted ground ginger.
I'm not familiar with the fresh ginger and I don't know if it would have
made a difference, but this worked for me.
I chilled the pickles overnight and served them as a side with pork
chops and eggplant slices topped with mozzarella cheese and
tomato sauce. Not quite eggplant parmigiana, but tasty just the same.
I did try one small chunk of the pickle and thought the flavor was terrific.
Hubby says this one's a keeper.
My hubby and kids love cucumbers and we have been
enjoying cut up slices all summer with dips and hummus.
But never with ginger and hot pepper flakes. :)
Leave it to Dorie to take something ordinary and turn it into an adventure.
This recipe was a cinch, especially since I substituted ground ginger from
my cabinet for the fresh. I am certain the dish would be even more delicious
with the "real thing" but we enjoyed the subtle flavor nonetheless.
I did reduce the ginger amount by about half since I used the
ground dry version. My younger son had a couple of friends sleeping
over and they got a kick out of trying the "French Friday Food".
They both gave the recipe a thumbs up and proclaimed that they were
"better than plain". Too funny.
Overall, this combo was a nice change and since we keep all
the ingredients on hand, this may get a repeat performance during
these very hot summer days.