Japanese Pickles Recipe

How to make it

---

• Shred most of the peel from the cucumbers with a peeler. Some green left on looks nice. Mine look stripped.
• Next, slice the cucumber down the middle the long way and remove the core of seeds and pulp and discard.
• Next, slice the cucumber in fairly thin slices.
• Next, wash the bunch of radishes well, remove the tops and root and slice into thin slices. Discard any split or damaged radishes. These damaged areas can contain dirt and bacteria you don't want in your salad.
• Put a single layer in your container that just covers the bottom. Salt this layer generously.
• Add another layer and salt this layer.
• Repeat alternating cucumbers and radishes until all your slices are used adding salt between each layer.
• Screw down the press top of your Japanese pickle container as far as it will go without forcing it.
• JAR METHOD: Or, put a piece of plastic wrap or wax paper on top of your pickles and put a weight on top of this.
• Next, set the press or jar aside and wait for about an hour or two.
• You will notice that there is a lot of liquid in the press or jar. This is the brine.
• Pour this brine off and wash your pickles in fresh water to remove most of the salt.
• Put the pickles in a jar such as a swing lid or mason. Cover the pickles with water, a small amount of apple cider vinegar and a little salt according to your taste. Add other herbs and spices at this time.
• Place in the refrigerator until ready to use.