#pickled cucumber

Seeping on my Brown Sugar Caramel Milk Tea 🧋 (焦糖奶茶), I waited for my Sunrise Crispy Chicken Cutlet Rice 🐓🍚 (日出鸡腿排饭). Although I declined to share dishes with mum, I did let her take a couple of pieces of my fried chicken cutlet and pickled cucumbers. 🥒 Even though, I had the same dish as previously, my bowl of rice came with different toppings like chicken, fried egg 🍳 and two side dishes of pickled cucumbers 🥒 and sauerkraut (酸菜) so it is not a monotonous eat.

2 of my lil characters (ocs?) and poob reenacting me yesterday when I ate a lotta cucumbers

also… sighting of my art in free draw 🤢 (I’m like 70% sure this’ll get like 2 notes since it s’t not my normal shh)

I learned how to make this from my Japanese mother-in-law. I love it because it's light and crunchy and soo delicious. It's great as a light appetizer or for a palate cleanser after heavier dishes like a chicken curry, or as a quick snack on those days that nothing else really sounds good to eat.

Ingredients:

2 large English cucumbers, thinly sliced

2 tsp kosher salt

1/3 cup rice vinegar

1 T apple cider vinegar

2-3 radishes, thinly sliced-optional

1 scallion, chopped finely-optional

Directions:

Cut cucumbers in half lengthwise and then slice as thinly as possible. You can use a mandolin slicer for this but it's not necessary. (just please be careful of your fingers when using a mandolin. My mom almost sliced the tip of her pinky finger off using one--in spite of my warnings!)

Put cucumber slices in a strainer and massage 1 teaspoon of kosher salt into slices and let water drain for about 20 min.

Put into a serving bowl and add remaining salt and vinegars. Let sit for at least a half hour for flavors to meld.