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Recipes
September 2013

Smacked Cucumber Pickles

By Abraham Conlon and Adrienne LoPhotography by Dominique LaFond

4.0

(6)

Image may contain Plant Food Meal and Dish

Bruising the cucumbers helps break down their flesh, which is then better able to absorb the flavor of the marinade.

Recipe information

  • Yield

    6 Servings

Ingredients

1

Tbsp. reduced-sodium soy sauce

½

tsp. cornstarch

½

tsp. freshly ground black pepper plus more

½

lb. ground pork

1

Tbsp. olive oil

1

small onion, finely chopped

2

garlic cloves, finely chopped

½

tsp. finely chopped peeled ginger

½

tsp. ground turmeric

¼

cup rice vinegar

1

Tbsp. chopped pickled spicy chiles (such as oil-packed Calabrian chiles)

Kosher salt

Need to make a substitution?

Preparation

  1. Step 1

    Smack whole cucumbers, turning against work surface 3–4 times to loosen and tenderize. Slice cucumbers into 3”-long pieces; set aside. Whisk soy sauce, cornstarch, and ½ tsp. pepper in a large bowl; mix in pork and set aside.

    Step 2

    Heat oil in a large skillet over medium heat. Cook onion, garlic, and ginger, stirring often, until softened, about 5 minutes; mix in turmeric. Add reserved pork mixture and cook, breaking up with a spoon, until brown and cooked through, about 5 minutes. Increase heat to high. Add vinegar, chiles, and reserved cucumbers and toss to coat. Transfer to a medium bowl and let sit, tossing occasionally, 1 hour; season with salt and pepper.

    Step 3

    DO AHEAD: Pickles can be made 1 day ahead. Cover and chill.

Nutrition Per Serving

Calories (kcal) 45 Fat (g) 2.5 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 6 Dietary Fiber (g) 1 Total Sugars (g) 3 Protein (g) 1 Sodium (mg) 170
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