Salt Brined Cucumber

Eiten
Aug 9
1 min read

Updated: Aug 25

The beauty of tsukemono lies in their simplicity. To begin, all you need is a vegetable, salt, and a bit of time. This recipe is for the simplest form of tsukemono, or Japanese pickles: salt brined cucumber. A great starting point in any pickling journey. Simply slice them thinly, toss them with a pinch of sea salt, and let them rest. The salt will draw out the moisture, creating a natural brine. In as little as 30 minutes, you have a crisp, refreshing pickle. This simple technique is an example of the sort of "accessible simplicity" that I am advocating for in everything that I share here on this site.