dishes
Ingredients
Instructions
Step 1
Wash the Persian cucumbers and place them in a non-reactive container or jar.
Step 2
In a small saucepan, combine the rice vinegar, water, sugar, salt, kombu, and garlic.
Step 3
Bring to a gentle simmer, stirring until the sugar and salt have dissolved.
Step 4
Remove from the heat and let it steep for 10 minutes.
Step 5
Remove and discard the kombu and garlic.
Step 6
Stir in the fresh yuzu juice. Allow the pickling liquid to cool completely.
Step 7
Pour the cooled liquid over the sliced cucumbers, ensuring they are fully submerged.
Step 8
Refrigerate for at least 30 minutes before serving. For the best flavour, allow them to pickle for 2 to 4 hours.
