Lively, crisp, and vinegary – spicy pickled cucumber & wakame is a perfect summer accompaniment that offers a refreshing counterpoint to grilled meat, poultry or fish. Crunchy Japanese cucumber, fiery serrano chile, and briny silky wakame combine to make a cool & spicy restorative hot weather side dish.
Sea-Flavored Sweet & Sour Garlic Marinade
- 1 c. rice wine vinegar
- 1 c. water
- 1/4 c. sugar
- 2 t. sea salt
- 3 – 4 inch piece of kombu (dried kelp)
- 1 T. low sodium soy sauce
- 1 T. toasted sesame oil
- 1 – 2 cloves minced garlic
Combine the first five ingredients above in a saucepan and bring to a boil. Immediately remove from heat and discard kombu. Stir to dissolve sugar then cool in an ice bath. Stir in soy sauce, sesame oil, and garlic. Add sliced Japanese cucumber and sliced serrano peppers. Marinate for two hours in the refrigerator.
Meanwhile rehydrate dried cut wakame by adding it to hot water and let sit for about 20 minutes. Then blot off extra moisture with paper towels and tear large sheets into smaller pieces if necessary. Wakame is an edible seaweed with a mild sweet salty flavor and silky texture, the perfect counterbalance to cucumber and chile. Add wakame to the cucumber mixture just before serving.
In addition to adding a touch of lilac-pink beauty to the green pickled cucumber & wakame, pretty society garlic blossoms have a surprisingly pronounced garlic flavor. I recently planted several garlics in my garden in order to have a plentiful supply of these fabulous flowers.
Garnish pickled cucumber & wakame with toasted sesame seeds and society garlic blossoms.
Along with pickled lotus root, spicy pickled cucumber & wakame provides a refreshing contrast to char-grilled rib-eye steak.
summer fest is featuring cucumbers this week!
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Summer Fest is a season long franchise (bi-weekly) where Food Network editors team up with blogs to share tips and recipes about seasonal produce.