Today is my birthday and I have never pickled anything before.
Before two days ago, that is.
So, I started my pickling experience with something fairly easy: cucumbers. But, of course I couldn’t leave it at that. So, Japanese pickled cucumbers it was! I couldn’t find Japanese cucumbers at my local store, so I selected some garden cucumbers instead.
Don’t let the “Japanese” part in the name scare you, the whole pickling process is still very simple. Of course, this pickling newbie didn’t have any proper mason jars so I used these little jam jars that I had left over from these cheesecakes in a jar.
I placed some plastic wrap in between the lid and the jar so that the metal wouldn’t change the taste of the contents inside. I picked up this tip from La Fuji Mama, where I also got the recipe for these Japanese pickled cucumbers. I added 1 teaspoon of red pepper flakes to the vinegar mixture for that extra kick in the pickles.
Here is the result. Light, fresh and tangy! Would go great with plain rice or as a side dish to a main meal.
Have you pickled anything this summer? Anything fun and unique? I’m thinking about trying my hand at pickling some watermelon rind soon!
Oh, and look at what arrives for me in the mail just in time for my birthday. The tea cup and saucer that we painted while in Colorado Springs. It’s all fired, glazed and ready to sit on the bookshelf in the studio.
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