I’ve been wanting to try my hand at pickling for a while now, but for some reason I’ve been a little intimated of the process. This weekend we ended up with a surplus of cucumbers and I knew it was time to get over my fear.
Rather than go all out the first time around, I decided to start small with a recipe from The Joy of Pickling that was recommended from one of Isaac’s co-workers. I had almost everything on the ingredient list (score!), there were only 3 steps in the recipe instructions and the “pickling” time was short – overall a great recipe for a first time pickler.
I’m a huge fan of ethnic food so the Asian flavor profile of the recipe was a major plus as well.
1 pound pickling cucumbers, about 3/4 inch in diameter
1 teaspoon sea salt
1/4 cup onion, sliced
One 1-inch piece fresh ginger, peeled and minced
1 jalapeño pepper, seeded and slivered
2 Tablespoon rice vinegar
5 Tablespoon reduced sodium soy sauce
1 Tablespoon mirin
1 Tablespoon sesame oil
Halve the cucumbers lengthwise and then chop them into 1/2-inch-long pieces. In a bowl, sprinkle the chopped cucumbers with the sea salt and mix. Let them stand at room temperature for 1 hour.
Drain the cucumbers in a colander and then return them to the bowl. Mix in the onion, ginger, and jalapeño pepper. In a separate bowl, stir together the rice vinegar, soy sauce, mirin and sesame oil. Then pour the mixture over the cucumbers. Cover the bowl with plastic wrap. Let the mixture stand at room temperature for 2 to 3 hours, or in the refrigerator for 24 hours, turning the cucumbers…