Filipino Pickled Cucumber
2 cucumbers, sliced
1 large carrot, peeled and sliced
1/2 red onion, peeled and sliced
4 to 5 cloves garlic, peeled and minced
1 tsp ginger, peeled and minced
1 jalapeno or serrano chili, sliced thin
1 cup vinegar
1 tsp salt
1/4 cup sugar
1/4 tsp black pepper, ground
Bring about 2 cups of water to a rapid boil over high heat. While waiting for the water to boil, fill a medium bowl three-quarters full with ice and pour enough water to cover. Remove blanched vegetables from ice bath and in a colander, drain well.
Drop prepared sliced cucumber, carrots, onions and chili pepper into the boiling water. Boil vegetables in water until tender yet crisp, about one minute. Quickly remove vegetables from hot water and submerge in ice bath to stop cooking process.
Meanwhile, in a saucepan, bring vinegar, salt, sugar, garlic and ginger into a boil, whisking regularly until sugar and salt are dissolved. Remove liquid mixture from heat and allow to cool to room temperature.
In a bowl, combine blanched vegetables and pour in vinegar mixture. Transfer into a container, cover, and allow to cure for at least a day before serving. This atsara will keep in the refrigerator for about a week but if you want longer life, store in sterilized canning jars.
