Tangy cucumber and apple medley in a zesty pickling solution.
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Nutrition per Serving
Ingredients
Estimated total cost: €0.78 · €0.20/serving
- 1 1/4 teaspoons delicate fine sea salt (to enhance flavors, sprinkle evenly)Est. price €0.02–€0.06
- 1/2 elegant Fuji or tart Granny Smith apple (core and cut into thin slices)Est. price €0.20–€0.50
- 2 cups pure water (use at room temperature for best results)Est. price €0.01–€0.03
- 1/3 cup unseasoned rice vinegar or cider vinegar (for a tangy kick, mix well)Est. price €0.40–€0.90
- 1 tablespoon slender matchsticks of peeled ginger (adds a subtle warmth)Est. price €0.00–€0.00
- 1/4 cup refined sugar (for a touch of sweetness, dissolve completely)Est. price €0.10–€0.25
- Pinch of vibrant Korean hot red-pepper threads (optional) (for a spicy twist, sprinkle sparingly)Est. price €0.05–€0.15
Steps
- 1Begin by cutting the cucumbers into slices that are 1/8 inch thick, then coat them with sea salt. Allow the cucumbers to sit for half an hour before rinsing them thoroughly and gently pressing out any extra liquid using your hands.
- 2Begin by halving the apple lengthwise and removing the core. Proceed to slice the apple into 1/8-inch thick slices crosswise.
Cultural note
Pickling is a preservation technique that has been used for centuries in various cultures around the world. This particular recipe combines Japanese cucumbers, Korean red-pepper threads, and ginger, showcasing a fusion of Asian flavors.
Seasonal note
This dish is best made in the summer when cucumbers and apples are in season, providing the freshest and most flavorful ingredients.
Health note
This zesty pickled cucumber and apple medley is low in calories and fat, making it a light and refreshing option. It is a good source of vitamin C and fiber, but be mindful of the high sodium content.
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