Quick Smoke Pickle Time

Last Updated on June 25, 2024 by Lisa Keys

Quick Smoke Pickle

Decorating the Christmas tree is always bittersweet. Many of the ornaments were either made by my children or include "growing up" photos of them. Each one is precious and triggers a memory and a few tears. A prominently displayed holiday card reminds me to choose happiness and so I do. Like every Christmas past I hide the pickle ornament and look forward to the fun of now watching Caitlin and Sam search for the prize. It's important to keep some holiday traditions alive.

Last year at this time I wrote,  "I don't pickle anything", but thanks to a dim sum dinner at a local restaurant with Caitlin and Sam that all has changed. Often inspired by restaurant dishes I was determined to re-create the most delicious Asian pickle presented to us that night. It's fresh and tangy, sweet and crunchy; the perfect topper for your favorite burger or sandwich.

And as always my recipes are inspired by those I love. Here is one of the sweetest photos of William and the inspiration for Team Will-Bur.

My cooking contest buddies know I found myself in a real pickle at the World Food Championships held in Las Vegas last month. When Team Will-Bur stepped into the Kenmore kitchen arena we were face to face with an induction stove. Never ever having cooked with induction I was totally thrown for a loop and never quite recovered despite my sous chef's best efforts to keep me on track. My non-stick skillet was rendered useless and so I was either burning something or it wasn't cooking at all. Much to my surprise my first round recipe made the top 10. I am sure it did because the quick smoke pickle is so darn tasty.

Round two dish was a total fiasco, but no matter. Sometimes the best thing about creating recipes and competing in cook-offs is the memories made with friends and family. Here is my pickle compliments of Team Will-Bur and friends...

Quick Smoke Pickle

Lisa Keys

Perfect topping for a juicy burger, bahn mi sandwich or pork bun

5 from 2 votes

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Prep Time 10 minutes mins

Cook Time 5 minutes mins

Total Time 15 minutes mins

Course sandwich

Cuisine Asian

Servings 8

Calories 46 kcal

Ingredients

  

1x2x3x

• 1 red onion thinly sliced
• 2 jalapenos seeded, thinly sliced
• 1 cucumber peeled, halved, seeded, sliced
• ½ cup water
• ½ cup white vinegar
• ⅓ cup sugar
• 1 teaspoon kosher salt
• 2 drops liquid smoke

Instructions

 

• Place onion, jalapeno, and cucumber in a heatproof bowl.
• Bring water, vinegar, sugar, salt and liquid smoke to a boil, stirring until sugar and salt is dissolved.
• Immediately pour over vegetables. Let cool down at least 25 minutes.
• Drain before serving.

Notes

I like to add julienned daikon radish to the mix when available

Nutrition

Serving: 1servingCalories: 46kcalCarbohydrates: 11gProtein: 0.4gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.004gSodium: 293mgPotassium: 80mgFiber: 1gSugar: 10gVitamin A: 65IUVitamin C: 6mgCalcium: 10mgIron: 0.1mg

Keyword Asian, gluten free, pickle, sandwich topping, smoke, vegetarian

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