17th November 2015
I’ve mentioned it before, but I love pickling! It’s a great way to use up your leftover vegetables and the pickling process adds another dimension to the taste and texture.
This recipe for Japanese Pickled Cucumbers is what’s referred to as a “refrigerator pickle”. Refrigerator pickles are ready to eat in only a matter of days and the vegetables tend to stay crunchier. These cucumber slices will be ready in 3-4 days and stay good for up to a month.
And what can you do with these pickles? They’re a perfect compliment to sushi and rice or on sandwiches!
Japanese Pickled Cucumbers
- 1 English cucumber
- 2 teaspoons salt
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- Pinch of salt
- 2 tablespoons sesame seeds
- Wash the cucumbers and slice in thin coins. Place in a bowl and sprinkle the 2 teaspoons of salt on them, and set aside for five minutes. Rinse off the salt and drain the cucumbers.
- Combine all ingredients in a bowl. Place in a lidded container and let sit in the refrigerator for 3-4 days, then they’re ready to eat!
26th July 2015
Lately my husband and I cannot stop pickling. Leftover vegetables? Pickle them!
It started when we watched the Netflix documentary Chef’s Table. Episode 6, the last episode, is about Magnus Nilsson who is the head chef at Fäviken in Sweden. Fäviken is the 19th best restaurant in the world and serves dishes made with local ingredients. During the Summer and Autumn vegetables are harvested. In the episode we get to see the special cellar where Nilsson stores everything he dries, salts, jellies, pickles, and bottles to serve during the dark, winter months.
Because Koen and I have been busy pickling, you’ll find a lot of pickle recipes in the coming weeks!
This recipe, based on the one from Simple and Savory, is for pickled peppers. Pickled peppers are something we always like to have on hand, so why not make them ourselves? I left the bird’s eye peppers whole, but sliced the cayenne peppers. These spicy pickles are great on burgers, sandwiches, burritos, tacos, or just as a snack. Last night we made shrimp po boys and they were a perfect spicy/tangy accent!
Pickled Peppers, makes 1 jar
- 1 mason jar
- Handful of your favorite peppers (I used cayenne and bird’s eye)
- 1 cup of apple cider vinegar
- 1/2 cup water
- 1/2 teaspoon salt
- 1 clove of garlic
- Sterlize jar and lid by placing them carefully in a pot of boiling water for at least 15 minutes.
- Use tongs to remove jars and lids and place on a clean towel to dry.
- Prepare peppers by slicing them or piercing them.
- Make the brine by combining the vinegar, water and salt to a boil, reduce heat and simmer for 10 minutes.
- Meanwhile place the peppers and garlic clove in the jar.
- Pour the brine over the peppers and garlic.
- Secure the lid tightly.
- Bring water to boil in sterilizing pot again and submerge the jar – covering about 1/2 way.
- Boil for about 30 minutes.
- Carefully remove the jar and set to cool. Once it’s cooled, check the top to make sure it’s sealed (if it’s not securely sealed, you need to store the peppers in the refrigerator)
- Wait at least a week before breaking the safety seal, and store in the refrigerator once open. Enjoy!