Ingredients
- 4 pounds cucumbers
- 2½ cup rice vinegar
- 1¾ cup white sugar
- 1/4 cup water
- 1 tablespoon salt
- 1 teaspoon turmeric powder (optional)
Chef notes
This recipe is super versatile and can be used with many different ingredients, such as daikon radish, fennel, cauliflower, asparagus and many more. Also, you can tweak the recipe a bit by substituting the turmeric powder for different spices to create your own blend. The result is so crunchy and refreshing.
Technique tip: Always start with hot pickling liquid to ensure a crunchy texture.
Swap option: Cucumber can be swapped with any vegetable such as fennel or radish.
Preparation
1.Cut the cucumber into 1¾-inch sticks, removing seeds, and place in a jar or container.
2.In a pot, bring vinegar, sugar, water and salt to a boil.
3.Pour the pickling liquid over the cucumber and add turmeric powder. Let it cool to room temperature.
4.Seal the container, place in the refrigerator and allow the cucumbers to pickle overnight.
5.After pickling overnight, the cucumbers are serve or can be refrigerated until needed.
