Gastronomixs

Pickled cucumbers

Applying multiple preparation methods and techniques to an ingredient ensures as little waste as possible. This is processing in its optimal form! In this recipe we marinate the cucumber pearls and ribbons. You can use the offcuts to make a juice, for example. 

Creation by Jonnie Boer, Librije’s Atelier, Zwolle, the Netherlands.

Pickled cucumbers

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Ingredients

 

cucumbers 

1

litre

plain vinegar

660

ml

water

330

g

sugar

10

 

peppercorns

5

 

star anise

3

 

bay leaves

0.5

 

red chilli pepper

Preparation method

  • You can slice the cucumber into ribbons or use a melon baller to scoop out little balls.
  • Keep the offcuts for a different preparation. 
  • Bring the remaining ingredients to the boil until the sugar has dissolved.
  • Allow to cool.
  • Marinate the cucumbers in the pickling liquid until use. Please note: the cucumber will start to discolour after two days.

Serving suggestions

  • As a component in a composition with pak choy, lemongrass, radish, and sea bass.
  • As a component in a composition with avocado, smoked mackerel, and dill. 

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