If the word “pickle” has you ducking and running, hang with me for a second! I promise I’m not from Portlandia. This isn’t what you think it is – there is no canning involved. These are refrigerator pickles, which means that you throw everything together, toss it is a jar, and chuck it in the fridge overnight. Done.
Not only is this recipe easy, it is delicious – the apple and apple cider vinegar gives it a sweet flavor that is unlike the almost sickening sweetness of some of your average sweet pickles, and the ginger and red pepper gives it a wonderful Asian-influenced kick.
Need me to sell it more? Use these on pretty much anything you’d make at a summer cook-out: on bratwurst with ketchup and a dollop of roasted onions, on a burger with lettuce and onion rings, or on the meanest Asian salad ever (recipe to come!).
Cucumber-Apple Fresh Pickles
– 1 cucumber (Japanese, Kirby, or just any old sort!)
– 2 tsp kosher or sea salt
– 1 apple (any crisp and sweet variety, like Fuji or Gala)
– 1/2 cup water
– 1/3 cup apple cider vinegar (or rice vinegar)
– 2 tbsp very thin matchsticks of peeled ginger
– 1/4 sugar
– a generous pinch or two of crushed red pepper flakes
1. Slice cucumbers crosswise 1/8 inch thick and toss with sea salt. Let stand 30 minutes, then rinse and squeeze out excess liquid with your hands. Note: Don’t worry too much about squeezing out all of the liquid — you end up pouring more water over the mixture anyway.
2. Halve apple half lengthwise and cut out core. With a mandoline or sharp knife, slice crosswise 1/8 inch thick, then halve the slices.
3. Toss apple with cucumbers and remaining ingredients and place in a 4-cup Ball jar (or equivalent-sized container). Marinate, refrigerated, for 1 day (give or take).
Enjoy! And don’t miss the upcoming recipe for Erin’s Asian Salad – there’s sriracha involved!
Note: This recipe is based off a recipe from Alexandra Cooks. She is awesome. So is her recipe. I just made some tweaks to simplify it.