Pickled Cucumbers with Ginger
User Reviews
5
Pickled Cucumbers with Ginger
Description
Pickled Cucumbers with Ginger uses Japanese or Persian cucumbers sliced after removing the ends, which are rubbed together to eliminate bitterness and then discarded. Sliced cucumbers are mixed with a measured kosher salt amount and peeled ginger cut into thin strips. The mixture is placed into a resealable plastic bag, air removed, sealed tightly, and weighted down with plates and a mortar to press and quick-pickle in the refrigerator for 1 to 2 hours, with a maximum suggested time of 3 hours to avoid excessive saltiness.
This approach yields crisp, lightly salted cucumber pickles with bright ginger notes, suitable as a refreshing side or condiment. The method is easy, relying on simple ingredients and a short pickling time rather than fermentation.
The pickles can be stored in the refrigerator for 2 to 3 days. When they become overly salty, you can discard the pickling solution and refrigerate the cucumbers in fresh water or plain to moderate saltiness.
Ingredients
- 3 cucumber 8.8 oz, 250 g, Japanese or Persian varieties
- 1 tsp kosher salt 5 g; 2% of the cucumber weight, Diamond Crystal brand
- ½ knob ginger (½ inch, 1.3 cm)
Instructions
- Before You Start: Please note that this recipe requires a quick pickling time of 2 hours. Gather all the ingredients.
- Rinse 3 Japanese or Persian cucumbers and cut off both ends.
- Rub the end piece and cut end together until you see the small bubbles. This removes the bitterness from the cucumber. Discard the end pieces.
- Slice the cucumbers.
- Peel ½ knob ginger and cut it into julienne strips.
- Put the sliced cucumbers, 1 tsp Diamond Crystal kosher salt, and ginger strips into a resealable plastic bag.
- Remove the air completely and seal the bag.
- Place a heavy object on top of the bag and refrigerate it for 1–2 hours. Here, I sandwiched the resealable bag with two plates and then put a mortar on top. I recommend 3 hours at most, because otherwise it gets too salty. Check the level of saltiness according to your preference. Enjoy!
To Store
- You can keep the pickles in the refrigerator for 2–3 days. When the flavor is getting strong, remove the solution and store the pickles in an airtight container.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 7 kcal
% Daily Value*
| Calories | 7kcal | 0% |
| Carbohydrates | 2g | 1% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 281mg | 12% |
| Potassium | 65mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 44IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 7mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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