Myoga pickles
The key to making pickles is to thoroughly salt the vegetables before soaking them in the pickling liquid. This removes moisture from the vegetables and allows the flavor to penetrate better
How to make it
1
Place the pickling ingredients in a saucepan and bring to a boil over high heat
2
Remove the stem from the cucumber and cut into thirds lengthwise, then cut in half. Thinly slice the peeled fresh ginger and cut the myoga ginger in half.
Lightly sprinkle with salt and rub in, then leave for about 10 minutes, then wipe off the moisture with kitchen paper.
3
Add (2) to the boiling pickling liquid and leave at room temperature. Adding lemon zest and lemon juice will enhance the flavor
4
Leave for about 2 hours to allow the flavors to soak in, then serve in serving bowls. Garnish with chopped bay leaves, peppercorns, and lemon zest
material
-
- Myo
- 10 pieces
-
- Cucumber
- 1 bottle
-
- Peeled fresh ginger
- Approximately 70g
-
[Pickling liquid]
- vinegar
- 200cc
-
- White wine
- 100cc
-
- water
- 100cc
-
- sugar
- 60g
-
- salt
- 5g
-
- Pepper grain
- 5g
-
- Laurier
- 1 piece
-
- Lemon juice
- A little
-
- lemon peel
- A little
[PR]
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