An instant hit around our house — a fresh pickle crunch and sweet spicy finish. Good on a sandwich or on the plate.
6 or 7 “Pickle” Cucumbers about 4 to 5 inches long. Sliced diagonally into “Sandwich Slices”.
1 Cup Rice Vinegar (unsweetened, unflavored)
Two slices - or “coins” - of fresh ginger root, diced very fine -or- 1 teaspoon finely grated.
Lightly chopped fresh Cilantro, to taste, perhaps a 1/4 cup.
2 Tablespoons Sugar
1 teaspoon Sea Salt
3 cloves fresh Garlic
1/2 of an average sized White Onion or Vadalia Onion, sliced very thin.
1 teaspoon Sriracha Sauce (can substitute tiny bit of chili paste, Sambal Oelek, Sambel kecap manis, chopped Birds Eye, Lombok or other chili pepper.)
Add vinegar, garlic, minced ginger, sugar, Sriracha and salt to a food processor and pulse for 30 seconds or so to coarsely combine.
Add the sliced onions, sliced pickles, and cilantro to a ziplock bag, pour in the mixture from the food processor and seal the bag. Turn well to mix. Refrigerate for at least two hours or overnight before serving. Turn and massage the bag occasionally. Will last for a few days in the refrigerator.