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This is a really simple and quick tsukemono, or Japanese-style pickle. The technique of salting then squeezing out moisture is common for Japanese quick pickling, and works with almost any vegetable. This recipe can be jazzed up with the addition of juliened carrots, lemon zest, blanched napa cabbage, and for the adventurous eater, minced octopus.
It's a traditional polish recipe, everyone has it's own version of it. Grandmas pass their recipes to grandchildren. Pickled cucumbers - you can find them in almost every polish house - we eat them straight from the jar, add to the salads, put into sandwitches, we eat them when we drink vodka and the day after - they are fanstastic for hangover. They are cheap and easy to make.