I could snack on a bowlful of these little babies while I cheer/critique the talented contestants on my favorite TV show, The Voice. Billy and I love to try and guess who the judges will pick. Usually there is a clear winner; but sometimes it’s so close that my heart breaks for that artist that has to leave. We still have Tuesday’s episode to watch so please don’t tell me what happened!
Sorry I got off course; back to the pickles. I made these pickles to go with Asian Burgers, but they are really a great to give a little crunch to all kinds of burgers and sandwiches. These pickles are just the perfect balance of vinegar and sweetness. They’re not too sweet; the honey just mellows out the acid of the rice vinegar, which is milder than white vinegar. If you like a little kick add a pinch of crushed chilies, or a thinly sliced Serrano pepper.
Here’s what you do.
Marinate for 30 minutes, or up to 3 days.
Makes about 2 cups
1 1/2 cups Kirby cucumber, sliced into thin rounds; about 1 cucumber
1/2 cup Red onion, sliced into rings; about 1/4 of an onion
½ cup Rice vinegar (not rice wine vinegar)
¼ cup Water
2 Tbsp. Honey
1. In a medium bowl, stir together the rice vinegar, water and honey.
2. Add the cucumber and onion slices to the bowl with the vinegar.
3. Refrigerate for 30 minutes for up to 3 days.