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
Cut the ends off the cucumbers and cut them into three equal lengths, then cut each piece in half. Slice the peeled fresh ginger thinly, and cut the myoga in half.
Sprinkle lightly with salt and rub it in, then let it sit for about 10 minutes, then wipe off the moisture with a paper towel.
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
-
- the fresh ginger With the skin off
- 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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