- VE
- VN
- GF
- LC
Pickled Cucumbers
This Pickled Cucumbers recipe is Dara’s well-known version from MasterChef Junior, featuring a mix of cucumbers, carrots, and radishes. It’s best enjoyed after resting for a day, allowing the vinegar to fully infuse the vegetables. The result is a crisp, refreshing, and tangy pickle, and it can be stored in the fridge for up to four days.
Ingredients
Instructions
Cucumber Preparation
- Step 1
Peel the cucumber leaving strips of green on for color.
- Step 2
Cut the ends of the cucumber off and rub one piece against each end of the cucumber. Rubbing that sliced end against the cucumber will release a white, foamy substance, which contains an organic compound called cucurbitacin. This is the cause of the bitterness in cucumbers. Keep rubbing till it stops producing foam.
- Step 3
Cut the cucumber lengthwise into quarters.
- Step 4
Use a spoon to deseed the cucumbers.
- Step 5
Cut into the quarters making slits every ⅛" leaving ¼" along one long edge, so that all pieces remain attached to the cucumber.
- Step 6
Cut the cucumber into 1" chunks.
- Step 7
Salt the cucumber chunks, and let stand for 30 minutes in the colander.
Dressing
- Step 8
Heat the sesame oil in a small pot with ginger root over low heat.
- Step 9
Add the vinegar, water, and sugar.
- Step 10
Stir until the sugar dissolves.
- Step 11
Take off the heat and cool. Test for sweetness, or acidity. Adjust to taste.
Pickling the Cucumbers
- Step 12
Squeeze the excess liquid from the cucumber, and drain.
- Step 13
Put cucumber in storage container.
- Step 14
Pour the dressing over the cucumber, and allow to cool completely.
- Step 15
Cover and refrigerate.
- Step 16
Best eaten after one day in the refrigerator. It will keep up to four days.
Tips & Tricks
Per serving
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