Tuesday, April 24, 2012

Making Japanese cucumber pickles



Photo and Recipe by Alessandra Zecchini ©




Just cucumber and unrefined Japanese salt, put a weight on it (like a stone) 
and wait a day or so. Squeeze and serve. 

This photo is for Black and White Wednesday
hosted by Susan of The Well-Seasoned Cook





16 comments:

  1. Lovely blog and lovely photo. Thanks for stopping by my blog.

    ReplyDelete
  2. I love this, the cucumbers look so fresh!

    ReplyDelete
  3. I'm bookmarking it and can't wait to try it!

    ReplyDelete
  4. So easy, I couldn't believe it myself the first time I did it :-)

    ReplyDelete
  5. Gli insalatini!Ho letto che fanno benissimo!
    :)

    ReplyDelete
  6. Attractive blog and good ideas, I subscribe.

    ReplyDelete
  7. Replies
    1. Si lo so troppo semplice per sembrare vero... una volta ogni tanto :-).

      Delete
  8. Yum....I do love pickles. xoxoxo

    ReplyDelete
  9. Oooo, I will have to try this as I'm a big fan of cucumber! Is the japanese refined salt something that can be found in supermarkets or speciality asian stores?

    -Lisa.
    Sweet 2 Eat Baking

    ReplyDelete
    Replies
    1. I got mine in Japan (it was a present) but I am sure that any good unrefined salt would do!

      Delete
  10. I love your pickles! And the salt spoon and container is so cute!

    ReplyDelete
  11. The container is Japanese, the spoon came with some other salt (Welsh). I love that spoon too!

    ReplyDelete
  12. Wow yummy pickles.....
    http://zariafrozrecipes.blogspot.com/

    ReplyDelete

LinkWithin

Related Posts with Thumbnails