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4 to 6
Medium
By Peter Sherman and Stephanie Banyas
Published 2019
I love making this dish and serving it in a cast-iron skillet. At the restaurant, I use individual cast irons, but feel free to use a 9-inch (23-cm) skillet. Just place it on a trivet at your table and serve it family-style with a large bowl of white rice or some crusty bread for soaking up all of that flavorful marinade.
Make the pickled vegetables: In a large bowl, combine the cold water and salt and whisk until dissolved. Stir in the cucumbers and let sit in the refrigerator for 2 hours. Drain well.
Combine the vinegar and sugar in a medium nonreactive saucepan and bring to a boil over high heat. Cook until the sugar is dissolved. Remove from the heat, whisk in the sambal, and let cool for 5 minutes.