Cucumber Shiso Pickles
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This recipe makes 8 1/4 cup (50 mL) servings
Nutritional Info |
|
|---|---|
| Per 1/4 cup (50 mL) : about | - |
| cal | 10 |
| pro | 0 |
| total fat | 0 |
| sat. fat | 0 g |
| carb | 2 g |
| fibre | 0 |
| chol | 0 mg |
| sodium | 353 mg |
| potassium | 78 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 1 |
| vit A | 1 |
| vit C | 3 |
| folate | 3 |
(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.
Ingredients
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.
Source : Canadian Living Magazine: May 2009
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