Gastronomixs

Cucumber pickled in sushi ginger liquid

The preserving liquid of sushi ginger, whether made using our recipe or store-bought, has too much flavour to just throw away. Below is a Waste to Taste component in which the liquid is used as a flavour enhancer for cucumber.

Cucumber pickled in sushi ginger liquid

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Ingredients

1

 

cucumber

1

tbsp

Maldon salt

1

tbsp

sugar

 

 

sushi ginger preserving liquid

Preparation method

  • Wash the cucumber, cut it in half, and remove the seeds with a spoon or melon baller. Keep the seeds for a soup or another preparation.
  • Finely dice the cucumber and mix with the salt and sugar. Leave to infuse for ten minutes.
  • Drain the released liquid and season the cucumber generously with the sushi ginger preserving liquid.

Serving suggestions

  • As a component in a tuna or salmon composition.
  • As an accompaniment to grilled meat or fish.
  • As a component in a sandwich.

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