Pickled Cucumber

Name: Pickled Cucumber
Yield: 2 Servings
Ingredients: 5 Small Pickling Cucumbers; Salt to remove Water from cucumbers; 1 Tablespoon Sugar (Or 2 for sweet Version); 2 Tablespoons Apple Cider Vinegar; 2 Tablespoons Rice Vinegar; 3 Tablespoons Mirin; 1 Tablespoon Salt; Handfull Shiso leafs (or Mint leafs for Summer version)

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Ingredients

60-120 mins

2 Servings

5 Small Pickling Cucumbers
Salt to remove Water from cucumbers
1 Tablespoon Sugar (Or 2 for sweet Version)
2 Tablespoons Apple Cider Vinegar
2 Tablespoons Rice Vinegar
3 Tablespoons Mirin
1 Tablespoon Salt
Handfull Shiso leafs (or Mint leafs for Summer version)

Cooking Instructions

1

Cut cucumber lengthwise in half and remove seeds
2

Cut in halfmoons and put in ziplock bag
3

Add salt and Massage in, leave them for about 1-2 hours.
4

Mix Other ingredients in a Jar and put cut shiso leafs in.
5

Drain the Cucumbers in a siff and wash.
6

Press water out of the washed cucumbers and add them to the jar.
7

Fill the Jar up with cold water to the top.
8

Store in closed Jar in the Fridge. You can eat them after about 4 hours up to a week or as long es they smell okay.