Pickled Cucumbers with Ginger

Name: Pickled Cucumbers with Ginger
Prep time: 10 min
Total time: 2 h 10 min
Ingredients: 3 Japanese or Persian cucumbers ((8.8 oz, 250 g)); 1 tsp kosher salt (Diamond Crystal; use half for table salt) ((5 g; 2% of cucumber weight)); 1 knob ginger ((½ inch, 1.3 cm))

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Prep Time: 10 minutes

Total: 130 minutes

Servings: 4

Author : Namiko Chen

cucumber pickle tsukemono

Ingredients

Remove All · Remove Spices · Remove Staples

3 Japanese or Persian cucumbers ((8.8 oz, 250 g))1 tsp kosher salt (Diamond Crystal; use half for table salt) ((5 g; 2% of cucumber weight))1 knob ginger ((½ inch, 1.3 cm))

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Instructions

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Step 1

Gather all the ingredients.

Step 2

Rinse the cucumbers and cut both sides of the edge.

Step 3

Rub the 2 piece of cucumbers against each other until you see the small bubbles. It is to remove the bitterness from the cucumber. Discard the two ends.

Step 4

Slice the cucumbers.

Step 5

Peel the ginger and cut into julienne strips.

Step 6

Put the cucumber, salt, and ginger in the Ziploc bag.

Step 7

Remove the air out and seal completely.

Step 8

Place a heavy object on top of the cucumbers and refrigerate it for 1-2 hours. Here I sandwiched the Ziploc bag with two plates and then put the mortar on top. I recommend 3 hours at most otherwise it gets too salty. Check the level of saltiness according to your preference. Enjoy!

Step 9

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.