If you want to store cucumbers for longer, freezing them might sound like the best option, but this can cause your cucumbers ...
Combine equal parts water and coconut vinegar, add salt, sugar, and your chosen spices to create a quick pickle brine perfect ...
Transfer to a large mixing bowl and season with salt ... Cut the cucumbers into half-moon circles. Prepare dill and add to ...
Making homemade pickles is a great way to create uncommon flavor pairings. Just make sure to use the right vinegar with a ...
Spoon into a large sterilised jar, packing down so the vinegar covers the cucumber. Leave for an hour or so before eating. Store in the fridge for up to a month. The salt draws out the excess ...
Chop the cucumber into bite sized chunks ... 2 Tablespoons Olive oil, 2 Tablespoons balsamic vinegar, salt and black pepper ...
Slice the cucumber thinly using a vegetable peeler. 2. Place the cucumber slices on cold salt block and allow it to cure and absorb the flavor. It should take about a couple of minutes on each side, ...
Using a peeler cut the cucumber into lengthwise strips straight into a bowl. Add the salt, honey and vinegar and carefully mix together then set aside for 20 minutes to pickle. Drain, stir in the ...
Start by washing the cucumber thoroughly under cold water. Trim both ends, then slice it into thin rounds, about 0.5 cm (0.2 inches) thick. Place the slices in a large bowl, sprinkle with salt, and ...
Rub a cucumber with salt and rinse with water ... For the sauce, combine the dashi broth, rice vinegar, sugar, usukuchi soy sauce, salt and katsuobushi and place over medium heat.