Gastronomy 101, a blog about food and Los Angeles restaurants

RECIPE: Soy Jalapeno and Apple-Cucumber Pickles

Previously, I've written about the type of simple meals I enjoy, in particular, bread and cheese, cured meats, pickles and fruit. Well, my love of simple meals not only encompasses the west, but the east as well. Some nights, instead of themore European bread and cheese based meals, I prefer a more Japanese-inspired meal of rice, vegetable and soup, or something similar.

So when I saw these recipes for pickles, inspired by Korean bahn chan--which are the little dishes of pickles that come out with your rice when you are eating Korean food--I immediately thought of how good they would be with a bowl of rice as a small and simple dinner.


The two pickles I chose, soy jalapenos, and apple-cucumber, were a good complement to each other. One was spicy and salty and tangy while the other was light and sweet and vinegary. I would definitely make the apple cucumber ones repeatedly, as they make a nice warm weather snack, and the flavor is delicate, but the ginger adds a bit of a kick.


I was afraid the soy jalapenos might be too hot to eat more than a few at a time, but the soy sauce really mellowed the heat so thatit was easy to just keep crunching away at these and it went really well with the sticky rice.


Balancing out the jalapenos, were the cool, vinegary cucumbers and apples with ginger. These were a good contrast to the spicy, and you could do worse than keep a jar of these around during the hot months.

Apple Cucumber Pickles
Soy-Pickled JalapeƱos

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