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Lightly Pickled Cucumber or Other Vegetables
Preparation info
- Makes
4
servings - Difficulty
Easy
- Ready in
15 min
Appears in
By Mark Bittman
Published 2005
You can use this technique for radish (especially daikon), eggplant, zucchini, even cabbage; salting time will vary, but in every case you will wind up with an ultra-crisp vegetable that is great as a snack, a garnish, or an addition to salads and soups.
Ingredients
4 1½ pounds 1 tablespoon
Method
- Cut the cucumbers in half lengthwise, then scoop out the seeds with a spoon. Slice thinly (a mandoline is best for this), then toss with the salt and put in a colander; let drain (over a bowl or in the sink) for 10 to 20 minutes.
- Rinse, drain, and wring dry in a towel. Use immediately or wrap in plastic and refrigerate for up to a day.
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