Cucumbers are in season right now, and are a great source of sulfur and silica which are great for connective tissue, skin, hair, and nails. This recipe is very similar to a sunomono salad you might find at your favorite sushi joint. In most pickling techniques you add sugar, however i used seasoned rice vinegar (which contains sugar) so i chose not to add additional sugar (though you very well could if you wanted to). Feel free to use any variety of cucumber, but pickling cucumbers are usually smaller and crunchier. Here's a simple way to pickle yourself some of these refreshing sunomono cukes.
Slice the cucumbers on a mandoline or with a knife, making uniform sized cuts
 |
| i used 3 of the 5 cukes to fill my jar 1/2 way |
 |
| cut down center then sliced about 1/4 of an inch thick |
Use a mandoline or knife to thinly slice red onion
Pack these into a glass jar and fill with seasoned rice wine vinegar (option to add sugar)
 |
| i didn't even fill vinegar up all the way. Just stirred them a few times while they sat in fridge. |
Leave in the fridge for a few hours or overnight and enjoy!
No comments
Post a Comment