Charred Cucumber and Shiso Fast Pickles

Pictures by Rick Poon

Charring cucumbers might appear to be an odd transfer, however it’s a fast solution to make the acquainted fascinating once more.

They keep their refreshing high quality—with further brightness from the vinegar—however they change into a shade darker, extra savory in taste, and nearly meaty in texture.

• 1 to 1¼ lb. Persian cucumbers (roughly 5 small)
  

• 1 to 2 tbsp. impartial vegetable oil (akin to cold-pressed rice bran oil or grapeseed oil)
  

• High quality sea salt
  

• 1 tbsp. vinegar (rice wine, white wine, champagne, or crimson wine)
  

• ½ c. (loosely packed) shiso sprouts, or 6–8 shiso leaves lower into 1-in. squares
  

Directions:

1. Halve the cucumbers lengthwise after which once more, crosswise. Set a 12- or 14-inch heavy-bottomed skillet, ideally forged iron, over excessive warmth and add the oil. Swirl the oil across the pan till no bald spots stay. Place the cucumbers within the skillet lower aspect down and char 4 to five minutes (you will have to do that in batches in order to not overcrowd your skillet; add extra oil between batches if the skillet appears dry). Switch the cucumbers to a rimmed plate or baking sheet and sprinkle with salt and vinegar. Let cool to room temperature. Style, and add extra salt, if wanted. Toss gently after which bathe on shiso sprouts or shiso leaves. Stack in small serving bowls.

Recipes from The Fashionable Larder by Michelle McKenzie. Roost Books, an imprint of Shambhala Publications, Inc., 2021. Recipe pictures © Rick Poon.