Thursday, December 1, 2016

Pickled Cucumbers

I found something on YT. A way to make cucumbers a bit more tasty. I saw so many kinds of pickled vegetables in Japan that I eat a lot more of this kind of preserves now.


For my guests I pickled a couple of different veggies and especially cucumbers.
This method for a short preserving time is easy.





Just use 2 tbsp salt, 2 tbsp sugar and 1 tbsp mustard and a sealable plastic bag. Cut off top and bottom and half the cucumbers in the middle. Keep them in the fridge for 24-36 hours.

The cucumbers retain their crunch and taste great. Just wash them, when you take them out of the liquid and cut them into slices.

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