Tuesday, July 21, 2009

Salted Cucumber

The following is another one of the MR's favorite side dishes. It's also surprisingly easy to make as well.


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First grab some cucumbers. Don't ask me what kind these are, I just call them Korean cucumbers. =P Wash them thoroughly with some salt. I just put some salt in my palm and scrub the cucumbers.


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Pack the cucumbers tightly together in a container.


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Meanwhile, bring a pot of water (approximately 10 cups) to a boil and add a little less than a cup of sea salt. Boil until all the salt dissolves and then turn off the heat and let it cool down completely.


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After the salt water has cooled completely, pour it over the cucumbers and use something to press the cucumbers down into the water. I obviously had to improvise (last time I used a heavy bowl) and used the screen and some spoons.



You can actually make life a lot easier by using a pickle press. I finally bit the bullet and purchased one today.


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After you're done, just let the pickles sit for a few days and you will be ready to serve.


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DAY TWO - This is how the pickles have changed color already in two days. It will probably be ready in another 4-5 days. I will update with more pictures during the process.


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I actually had some store bought salted cucumbers in my fridge so I decided to season it for this blog. First WASH all the pickles under cold water.


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Then slice all the cucumbers thinly like so...


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Then use a cheesecloth to SQUEEZE all the juices out of each and every pickle.


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Then season it with a little bit of red pepper powder, minced garlic, sesame oil, sesame seeds and some green onions.


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Mix it all around...


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And you're ready to eat! Enjoy~

3 comments:

  1. Wow - I've always had salted cucumbers but it never occured to me that if I left it for a few hours, it would become pickles. This looks great.

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  2. Thanks for this recipe, I can't wait to try it!

    When you let your pickles sit for a few days, do you put them in the fridge? And is it the same for kimchi? I always wondered if you have to put it in the fridge for the few days before it's ready. That's why I haven't tried making it yet...

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  3. I just bought a pickle press just for this recipe too! LoL. While I'm not too fond of these pickles, my mother loves them...and anything for mom, right?

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