Charred Cucumber and Shiso Snappily Pickles

Pictures by Rick Poon

Charring cucumbers would possibly maybe well moreover appear savor an outlandish transfer, but it is miles a transient method to label the familiar attention-grabbing again.

They retain their refreshing quality—with extra brightness from the vinegar—but they become a coloration darker, extra delectable in model, and practically meaty in texture.

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

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

• Lovely sea salt
  

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

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

Instructions:

1. Halve the cucumbers lengthwise and nonetheless, crosswise. Space a 12- or 14-run heavy-bottomed skillet, preferably solid iron, over excessive heat and add the oil. Swirl the oil around the pan unless no bald spots remain. Situation the cucumbers in the skillet prick facet down and char 4 to 5 minutes (it is possible you’ll maybe moreover wish to secure this in batches in expose to no longer overcrowd your skillet; add extra oil between batches if the skillet looks dry). Transfer the cucumbers to a rimmed plate or baking sheet and sprinkle with salt and vinegar. Let frigid to room temperature. Model, and add extra salt, if wanted. Toss gently and then bathe on shiso sprouts or shiso leaves. Stack in little serving bowls.

Recipes from The Contemporary Larder by Michelle McKenzie. Roost Books, an tag of Shambhala Publications, Inc., 2021. Recipe photos © Rick Poon.