Shiso quickles

Shiso quickles

By
From
Pickled
Makes
2 × 300 ml jars

Quick pickles, or quickles, as the name suggests, only take a very short time to make. So for those that are worried about planning their dinners and accompanying pickles days or weeks in advance, don’t you worry, you can make these in under an hour. This method works well with vegetables that have a high water content, such as cucumber, radish and onion. Just remember, the thinner you slice your vegetable, the quicker it will pickle!

Ingredients

Quantity Ingredient
1 cucumber
1 tablespoon sea salt
125ml Purple shiso vinegar
50g granulated sugar

Method

  1. Slice the cucumber into super-thin discs, using a mandoline. You want to be able to see through each slice. Alternatively, use a knife or use a vegetable peeler.
  2. Place the cucumber slices in a bowl, add the salt and scrunch it in with your hands. Leave to sit for 10 minutes.
  3. In a pan, mix 125 ml of water with the shiso vinegar and sugar and stir over a medium to high heat until the sugar has dissolved.
  4. Pour the pickling brine over the cucumber and refrigerate for 10 minutes before eating. These will last for up to 1 week in the fridge.
Tags:
pickles
kimchi
fermenting
ferments
vinegar
sides
condiments
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