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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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For this post you will see a photo of a Japanese pickle press. It is not necessary for this recipe but it is the easiest and works the best. Instead, a large mason jar or small crock can be used along with a heavy weight to press the pickles. Read more . From this recipe 32 to 40 ounces of pickles can be produced. There are books written on making pickles this is just one I use all the time. The pickles will turn out crispier and more delicious than simply slicing them and letting them marinate. It is easy and fun and these pickles are a great low cal and low carb crunchy snack or served as a small salad or on top of a green salad. I am sure many of you will be able to surpass the suggested uses. The salt method is used to create crispier veggies. For those sensitive to salt, there is the whey method that is used to produce saurkraut. That is recipe for another time. Ingredients:
4 large cucumbers |
1 bunch of radishes |
sea salt |
apple cider vinegar or unseasoned rice vinegar |
Directions:
1. Shred most of the peel from the cucumbers with a peeler. Some green left on looks nice. Mine look stripped.
2. Next, slice the cucumber down the middle the long way and remove the core of seeds and pulp and discard.
3. Next, slice the cucumber in fairly thin slices.
4. Next, wash the bunch of radishes well, remove the tops and root and slice into thin slices. Discard any split or damaged radishes. These damaged areas can contain dirt and bacteria you don't want in your salad.
5. Put a single layer in your container that just covers the bottom. Salt this layer generously.
6. Add another layer and salt this layer.
7. Repeat alternating cucumbers and radishes until all your slices are used adding salt between each layer.
8. Screw down the press top of your Japanese pickle container as far as it will go without forcing it.
9. JAR METHOD: Or, put a piece of plastic wrap or wax paper on top of your pickles and put a weight on top of this.
10. Next, set the press or jar aside and wait for about an hour or two.
11. You will notice that there is a lot of liquid in the press or jar. This is the brine.
12. Pour this brine off and wash your pickles in fresh water to remove most of the salt.
13. Put the pickles in a jar such as a swing lid or mason. Cover the pickles with water, a small amount of apple cider vinegar and a little salt according to your taste. Add other herbs and spices at this time.
14. Place in the refrigerator until ready to use.
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