I made this “condiment” at the last second because I don’t really care for pickled foods. That being said, I could only muster using one cucumber instead of two, and I feel cheated somewhat that I wasted the one cucumber making this week’s assignment. I tasted the final product and didn’t care for it much. But, I decided to make the best of it, chopped the chunks into smaller bits, and used it as a relish on hamburgers per Dorie’s suggestion. As you can see, I didn’t bother with the herbs or the red pepper flakes and opted instead to use a sprinkling of ground cayenne pepper. This recipe will be going in the “do not make again” pile. Oh, well. Onto next week’s assignment!
To see how other bloggers liked these crunchy ginger-pickled cucumbers, check out French Fridays with Dorie where we make recipes from Dorie Greenspan’s Around My French Table: More Than 300 Recipes from My Home to Yours.