Comments on: Quick-Pickled Cucumbers with Chili Bean Sauce

By: Danielle P.

Danielle P. — Thu, 13 Mar 2008 00:52:24 +0000

I have also been craving pickled foods lately– in fact, they were all I wanted to eat yesterday as I was battling the flu. I went to a nearby Korean restaurant for lunch, and was treated to FIVE varieties of pickles with my lunch: kim chi, bean sprouts, yams, daikon, and cucumbers. It was fun to make each bite different from the last.

I decided to include Tainong Emperor heading mustard in my garden this spring, specifically for kim chi-making at home!

Love your blog! It’s a great presentation.

By: Danielle

Danielle — Wed, 27 Feb 2008 14:56:39 +0000

Kitt – Those carrots sound good, too!

Laura – Thanks! The background is actually the cover of the book whose recipe was the basis for these.

Lydia, Tartelette – Thanks!

kate – Oh yums. You make me want to go to China (well, more).

By: kate

kate — Wed, 27 Feb 2008 12:10:02 +0000

i love ickled cucumber. Its on the table, in every restaurant, everytime when out eating out in china and i adore the version with chopped garlic. This looks gr8 too.

By: Tartelette

Tartelette — Tue, 26 Feb 2008 05:54:28 +0000

I was just wondering what to do with the cucumbers I just got! Great recipe!

By: Lydia (The Perfect Pantry)

Lydia (The Perfect Pantry) — Mon, 25 Feb 2008 21:29:04 +0000

This is just my kind of dish — light and a bit tangy. Great photos, too.

By: Laura

Laura — Mon, 25 Feb 2008 19:27:36 +0000

I love cucumber salad so much!! And I love that you took the last photo with a different background!

It really adds that extra something :)

By: Alanna

Alanna — Mon, 25 Feb 2008 13:53:37 +0000

I love-love-love refrigerator pickles!

By: novalis

novalis — Sun, 24 Feb 2008 19:36:59 +0000

You could also do daikon radish similarly. Use twice as much radish, and don’t bother with the pre-salting step — just add the salt with everything else.

By: Kitt

Kitt — Sun, 24 Feb 2008 17:55:10 +0000

Ooh, that looks like a yummy variation on the usual fridge pickles. I made Smitten Kitchen's pickled carrots (photos here) and just loved them. Must try this, too. Thanks!