Tsukemono Pickle (Lazy Pickle Cucumber and Seaweed)

Recipe
Written By Annalisa Jones

3 Large Cucumbers 1tbsp of Coarse Salt 3tsp of Toasted Sesame Seeds 3 Dried Chilli Peppers, left whole 2 x 4-inch Piece Kombu, rinsed 250ml Raw Cider Vinegar

Slice the cucumbers into thin rounds, place in a bowl and sprinkle with salt.Gently toss the cucumbers and salt together, massaging the salt into the surface until well coated.


Add the sesame seeds and toss again until combined. Arrange the cucumbers so they are mostly flat. Place the kombu, vinegar and peppers over the top.

Using a bowl, place a clean saucer over the cucumbers and weigh it down with a suitable weight.


Place in the refrigerator for at least 4 hours, or even better, overnight. Can be stored in the refrigerator for up to 3 days.

Ingredients

  • Cucumbers

  • Coarse Salt

  • Sesame Seeds

  • Chilli Peppers

  • Kombu

  • Cider Vinegar

Annalisa Jones
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