Salt Pickled Cucumbers
Salted Pickled Cucumbers are made with the simplest and oldest method of pickling. It is so simple that it takes a mere 5 minutes to pickle the cucumbers. But you need to leave the pickles for 1-2 days before enjoying them.
- Prep time
- 5 min
- Cook time
- 16 hr 51 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 4 Lebanese cucumbers ((350-400g / 0.8-0.9lb, note 1))
- 300ml / 10oz water
- 2 tsp salt
- 1 sheet konbu ((5cm x 5cm / 2” x 2”), cut into strips (note 2))
Instructions
- 1
Remove both ends of cucumbers.
- 2
Place two cucumbers on a cutting board at a time, sprinkle a large pinch of salt (not in ingredients) over the cucumbers.
- 3
Using both hands, roll the cucumbers back and forth on the cutting board, putting slight pressure on the cucumbers (note 3).
- 4
When the green juice starts coming out on the board, rinse the cucumbers and pat them dry with kitchen paper.
- 5
Put the cucumbers and the remaining ingredients in a zip lock bag, remove the air as much as possible, and seal the bag.
- 6
Place the bag on a plate or in a container (in case the bag leaks), ensuring that cucumbers do not overlap, and leave them in the fridge overnight, up to 2 days.
- 7
Diagonally slice the cucumber into 7mm-1cm / ¼"-⅜” thick pieces. If the cucumber is a bit fat, halve it vertically first, then slice diagonally. It looks nice when you place the sliced cucumbers together.
- 8
Alternatively, use 'rangiri' (roll cutting) method and pile up all the cucumber pieces in a large bowl.