In the past couple of days, I have heard from several people through my blog. It’s nice to know that people are out there, and my thoughts aren’t just being sent into the abyss of the internet. I have to smile to myself, each time I receive a comment or an email, thinking that it’s quite nice to have others reading my random ramblings!
I’ve recently been making an effort to use more fresh produce. In order to have a healthy snack on hand the other day, I made a jar of these pickles that my mother used to make when I was younger. My grandmother (“Nan”) lived near a Filipino woman named Mayee. Mayee would make these pickles and I think I could eat the whole jar myself. My mom recently brought some “pickling cucumbers” (the smaller ones) to my house and we recreated the recipe with measurements.
These pickles will keep in the refrigerator for about a week or two, although they don’t last that long here!
6 medium-sized pickling cucumbers
4 large cloves garlic, chopped
1/2 tsp salt
1/3 – 1/2 c soy sauce (this time I used Bragg’s Liquid Aminos)
1 tsp crushed red pepper (I like it spicy, but you can add less according to your taste)
1 1/2 tsp sesame oil
a canning jar or a leftover, cleaned, quart-sized jar
Cut pickles in half lengthwise and then in thin slices. Place pickles and salt in a large bowl and squeeze with your hands until there is juice extracted and the pickles have softened a bit. Add all other ingredients and mix well.
Place all in a quart-sized jar. Refrigerate.
Pickles are ready to eat in about 2 days and will last about 2 weeks.