Today’s post is really just the result of me playing around with a number of different pickling recipes from both Chinese and Japanese cuisine. In many cucumber pickles, small ‘dill-pickle’ sized ‘cukes’ are used, and the pickling is by way of lactic acid fermentation for at least part of the process. Here, I am using large, seedless, English cucumbers and I am ‘quick-pickling’ using rice vinegar as the agent, and soy sauce, ginger, sesame seeds and rice wine for seasoning…
I cut my cucumber into half-inch slices (which is a bit thicker than one might normally encounter). I used one whole cucumber and tossed the slices with about a tablespoon of coarse (non-iodized) salt, leaving them to macerate for about an hour or so.
Once the slices are nicely softened, rinse them well and squeeze gently so as to remove as much liquid as possible without crushing them. Next, toss in a tablespoon or so each of lightly toasted sesame seeds and finely slivered fresh ginger.
Finally, make up a pickling medium of 6 parts rice vinegar, two parts light, good quality soy sauce, and one part rice wine, place the cucumber, ginger and sesame seeds in a suitable jar and pour over the medium. Store the pickle in a cool place for at least three days before using.
If you like, you can vary the ratio of liquids in the pickling medium and, if desired, add a little sugar to taste. One or two dried chilies may suit your palate as well…
