Brined Cucumbers with Radishes
I love this side dish. It's as though you made pickles, but in minutes. This side dish is great on its own or mixed in with salad ingredients for a completely unique taste.
6 cups spring or filtered water
1 teaspoon Suzanne's Specialties brown rice syrup
4 cloves fresh garlic, sliced
1/2 teaspoon whole black peppercorns
3 tablespoons sea salt
5-6 Kirby cucumbers, halved lengthwise, 1/2-inch thick slices
8-10 red radishes, trimmed, quartered
5-6 sprigs fresh parsley, leaves removed from stems, left whole
Extra virgin olive oil
Bring water, rice syrup, garlic, peppercorns and salt to a boil over medium heat and cook for 10 minutes. When the brine has cooked, remove from heat and stir in cucumbers and radishes. Allow to stand, uncovered, for 10 more minutes. Drain well in a colander, discarding brine, garlic and peppercorns. Transfer cucumbers and radishes to a bowl of ice to cool.
Drain well and transfer to a mixing bowl. Stir in parsley, olive oil to coat and a light sprinkling of salt to taste. Serve at room temperature or chill.
Makes 4 servings.