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| 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
Lovely blog and lovely photo. Thanks for stopping by my blog.
ReplyDeleteI love this, the cucumbers look so fresh!
ReplyDeleteI'm bookmarking it and can't wait to try it!
ReplyDeleteSo easy, I couldn't believe it myself the first time I did it :-)
ReplyDeleteGli insalatini!Ho letto che fanno benissimo!
ReplyDelete:)
Attractive blog and good ideas, I subscribe.
ReplyDeletecosì semplice? wow :)
ReplyDeleteSi lo so troppo semplice per sembrare vero... una volta ogni tanto :-).
DeleteYum....I do love pickles. xoxoxo
ReplyDeleteche bella foto Alessandra!
ReplyDeleteOooo, 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?
ReplyDelete-Lisa.
Sweet 2 Eat Baking
I got mine in Japan (it was a present) but I am sure that any good unrefined salt would do!
DeleteLove that salt spoon!
ReplyDeleteI love your pickles! And the salt spoon and container is so cute!
ReplyDeleteThe container is Japanese, the spoon came with some other salt (Welsh). I love that spoon too!
ReplyDeleteWow yummy pickles.....
ReplyDeletehttp://zariafrozrecipes.blogspot.com/