Quick pickled baby cucumbers, Japanese style

Kid 1 and I were watching the lovely Rachel Khoo on her BBC cooking show when I asked him, ‘Rachel is your type, isn’t she?’ Kid 1 replied, ‘I don’t have a type, all girls are my type.’

Ummm. Think we are in trouble.

Back to food. I am on a pickling rampage. Well, that is a slight exaggeration but quick refrigerator pickles are somewhat of a revelation. If it ain’t tied down, I will pickle it.

QUICK PICKLED BABY CUCUMBERS JAPANESE STYLE

WHAT YOU NEED
350g baby cucumbers
3/4 cup Rice wine vinegar
1/4 cup water
2 tbl granulated sugar
1 1/2 tsp Sea salt
1 tsp fresh ginger, finely grated
1 tsp gluten free soy sauce
1/2 tsp Sesame oil

HOW YOU DO IT
Trim any stalks off the baby cucumbers and wash and dry them.
Pack them into a medium sized jar that holds about 500ml liquid.
Combine the rest of the ingredients in a small saucepan and cook over a medium heat.
Bring to the boil, stirring occasionally until the sugar has dissolved.
Remove from the hear and let it cool down for 10 to 15 minutes.
Pour the brining liquid into the jar, covering the cucumbers.
Let the pickles cool down to room temperature then cover the jar and shake or rotate the jar gently to distribute the ginger throughout the jar.
Refrigerate the pickles for at least one day before serving, they can last up to five days in the refrigerator.
These teeny pickled cucumbers are magnificent with a cheese platter and go really well with my Miso Glazed Eggplant and Tofu Agedashi. Add to burgers, sandwiches and they are super nice when sliced and added to the top of a taco. Failing that, there is nothing wrong with eating them straight from the jar.

A Cheergerm creation