Bobby Flay's Spicy Cucumber Pickles - x posted

[Guest guest]

These pickles sound so good. The recipe is from Flay's new book.

x-posted to RecipeCafe

 

JoAnn

 

* Exported from MasterCook *

 

Spicy Cucumber Pickles - Bobby Flay

 

Recipe By : Bobby Flay's Boy Meets Grill

Serving Size : 1 Preparation Time :0:00

Categories : Chefs Condiments

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 cups rice wine vinegar

2 tablespoons sugar

1/2 teaspoon red pepper flakes

1 teaspoon white peppercorns (whole)

1 teaspoon coriander seeds

1 teaspoon mustard seeds

1/2 teaspoon fennel seeds

1/2 teaspoon cumin seeds -- toasted

1 tablespoon kosher salt

2 tablespoons fresh dill -- coarsely chopped

2 tablespoons cilantro -- coarsely chopped

2 English cucumbers -- unpeeled and

sliced crosswise 1/2 " thick

 

Combine the vinegar, sugar, pepper flakes, peppercorns, coriander seeds,

mustard seeds, fennel seeds, cumin seeds (see note), and salt in a

medium noncorrosive saucepan over high heat and bring to a boil. Let

boil for 2 minutes; remove from the heat and let sit until cooled to

room temperature. Add the dill and cilantro.

 

Place the cucumbers in a large bowl and pour the vinegar mixture over

them. Refrigerate, covered, for 24 hours or up to 4 days. Makes 4 cups.

 

Note* To toast cumin seeds, place them in a heavy, dry skillet over low

heat and cook 1 to 2 minutes, tossing or stirring them so they don't

burn. Remove from the heat as soon as they are toasted.

 

Recipe from Bobby Flay's Boy Meets Grill ISBN 0-7868-6490-7

Posted to RecipeCafe and Veg-Recipe 8/99 by JoAnn Pellegrino

 

 

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