John Myers
Ingredients for 4 servings:
- 1 kg cucumber(s), Japanese, alternatively not too large snake cucumbers
- 1 ¼ tsp sea salt, fine
- ½ apple, preferably Granny Smith
- 2 cups water
- 0.3 cup vinegar (cider) or rice vinegar
- 1 tbsp ginger root, cut into very fine sticks (like matchsticks)
- 0.3 cup sugar
- Pepper, red, ground, just a touch of it
Instructions
Working time approx. 15 minutes; Total time approx. 15 minutes
Cucumber Apple Pickles
Korean food is always served with a variety of side dishes. Often with rice or on its own, but always to round out the main course. To whet the appetite, these small snacks are fresh, often a little sweet, and crunchy. Salt the thinly sliced cucumbers and let them sit for 30 minutes. Lightly squeeze the cucumbers with your hands, reserving the juice. You can add it later if you like. Cut the ginger into very fine sticks, like matchsticks. Halve the unpeeled apple and cut out the core. Also cut into very thin slices (like the cucumbers). Mix the cucumbers, apples, and ginger. Mix the remaining ingredients well, carefully adding the cucumber juice if desired, and fold into the salad. The liquid should cover everything. Refrigerate for 24 hours, stirring occasionally. It can also be served sooner, but chilled. It tastes best after a day; refrigerated, the salad will keep for up to 3 days.
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