Hot, sweet, crunchy, salty. Really there is nothing better. So, without further ado I give you:
2 english cucumbers
½ c rice vinegar
1 garlic clove, smashed and peeled
1 Tbs pickled ginger, thinly sliced or 1 tsp fresh grated ginger
4 tsp sugar
1 tsp salt
2 tbs fresh mint or 1 tsp dried mint
In a 6-8 cup tupperware dish, combine the vinegar, salt, sugar, garlic and mint. Thinly slice the cucumbers. Finely dice the fresno pepper. Combine all ingredients with a good shake, and store in the refrigerator for at least one hour. The pickles are best after one day, and will keep for three days. Oh, and unless you don’t want any friends, don’t eat the garlic clove and remove it before serving.
Try these with a glass of viogner for a really special pairing.