Cucumber Shiso Pickles
4 people added this to their Recipe Box
(Kyuri Shiso Tsukemono)
Shiso adds a great kick of flavour to crunchy pickles. If you can't find it, the pickles are also fine without it.
Servings: 4 cups (1 L)
Ingredients:
| Nutritional Info | |
| Per 1/4 cup (50 mL) : about | - |
| cal | 10 |
| pro | trace |
| total fat | trace |
| sat. fat | 0 g |
| carb | 2 g |
| fibre | trace |
| chol | 0 mg |
| sodium | 353 mg |
| potassium | 78 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 1% |
| vit A | 1% |
| vit C | 3% |
| folate | 3% |
Suggested Recipes
-
2 lb (1 kg) small kirby or pickling cucumbers (3-1/2 inches/9 cm long)
1 finger chili, thinly sliced
3 shiso leaves, thinly sliced (optional)
1 tbsp (15 mL) sea salt
1 tbsp (15 mL) granulated sugar
1 piece (2 inches/5 cm) dried kombu, rinsed
Preparation:
With vegetable peeler, peel off strips of cucumber skin lengthwise to create stripes. Cut into 1/4-inch (5 mm) thick rounds, discarding ends; place in bowl.Add finger chili, shiso leaves (if using), salt and sugar.
With scissors, cut kombu into matchsticks. Add to bowl, mixing well.
Place plate onto mixture; weigh down with heavy can. Refrigerate until crunchy and pickled, at least 5 hours or for up to 2 days. Drain.
With scissors, cut kombu into matchsticks. Add to bowl, mixing well.
Place plate onto mixture; weigh down with heavy can. Refrigerate until crunchy and pickled, at least 5 hours or for up to 2 days. Drain.
Tags:
Pickles-Salsa-Relishes; Lunch; Vegetables; Japanese; Make-Ahead;
Source
Canadian Living Magazine: May 2009
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