One of my family’s favorites! Super easy to prepare, and they can be stored in the fridge for up to 4 days. Trust me, they don’t last that long! An important note here is not to rinse the cucumbers after brining, which will cut down on their saltiness. You can also cut them into rings, which is a more Japanese style. Add a small piece of uncut chili to the jar for a little heat. Make sure you don’t overdo the ginger slices and sesame oil. They should be used as a hint of taste in the pickles but not overtake the flavor of the cucumbers. These are best eaten within 6 hours after pickling for the crunchiest texture.
Makes 1 x 250 g jar
2 mini cucumbers
4 tbsp unseasoned rice vinegar
4 tsp white sugar
1 tbsp salt
1/2 tsp toasted sesame oil
8-10 threads of julienned ginger
Equipment: small, sterilized glass jar
Trim both ends of cucumbers, then cut lengthways and slice into 1/4 inch pieces. Put slices into a small mixing bowl and sprinkle with a teaspoon of fine sea salt. Toss to coat and let sit for 5 to 10 minutes undisturbed.
After they’ve had a chance to rest, use your hands to squeeze out as much liquid as you can, then put slices into the jar, along with ginger, sugar, rice vinegar, and sesame oil. Close the jar lid and give it a few good shakes, the let the pickles sit in the fridge for a minimum of 4 hours. Serve with any Asian dish as a condiment.