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Martha Puentes

Togarashi Pickles

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The easiest way to extend the summer bounty and add some delicious dimensions to you dishes.
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Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings: 4
Course: Side Dish
Cuisine: American
Calories: 54
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1/4 C Garam Masala I like to use garam masala spices or asian inspired spices feel free to try the pickling spices found at stores or make your own.
  • 3 C Water
  • 1 C Vinegar (can use the GF rice vinegar, or apple cider vinegar)
  • 2 Tbsp Salt
  • 3 each Bay Leaves
  • 2 Tbsp Togarashi (divide among 2 mason jars)
  • 6 each cucumbers any variety will do

Equipment

  • stock pot
  • Ladle
  • Mason Jar (quart size)
  • Funnel
  • Strainer

Method
 

  1. Add all ingredients to stock pot, and bring to a boil.
  2. Cut the cucumbers into spears (or rings) and insert into mason jar.
  3. Distribute togarashi spice in between the jars.
  4. Once the spices come to boil, add to the cucumbers. Fill to neckline on jar and seal with lid .
  5. Let it come to room temperature and add to fridge until ready to use.

Nutrition

Calories: 54kcalCarbohydrates: 5gProtein: 2gFat: 2gSaturated Fat: 1gSodium: 3564mgPotassium: 78mgFiber: 5gSugar: 1gVitamin A: 1232IUVitamin C: 1mgCalcium: 29mgIron: 1mg

Notes

This recipe allows you to utilize your spice jar as you see fit. All pickling spices are enhanced by the sugar, salt and the vinegar so this allows you to adapt with anything you have in your spice cabinet that you don't understand what else to use as. Pickling is the greatest way to use the end of summer bounty, and honestly- its such a great addition to any dish you have. 

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