Ingredients
2 large or 4 small cucumbers, large seeds removed, thinly sliced
2 tsp. salt
1 cup white, distilled vinegar
1/4 cup white sugar
1/2 cup fresh parsley
1 medium red onion, thinly sliced
Method
Sources
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Pickling starter kit — jars, weights, salt, recipe guide, ferment
Seal out syn-propanethial-S-oxide — tear-free onion prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Ventilated onion container — keeps cut onion fresh, contains smell
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Pickling starter kit — jars, weights, salt, recipe guide, ferment
Seal out syn-propanethial-S-oxide — tear-free onion prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Ventilated onion container — keeps cut onion fresh, contains smell
Pink pickled ginger — sushi palate cleanser, garnish, sandwich
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Place sliced cucumbers on rimmed baking sheet, sprinkle with salt. Let stand at room temperature for 2 hours. Drain. Whisk vinegar and sugar until well dissolved. Add cucumbers, parsley, and onions to mixture. Season with freshly ground pepper. Toss to blend. Let stand at least 2 hours and up to 8. Transfer to serving dish. Makes 16 servings.