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Shiso Pickled Cucumber<\/p>\nShiso Pickled Cucumber<\/p>\n
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16fl oz white wine vinegar<\/p>\n
3oz caster (superfine) sugar<\/p>\n
2 T. sea salt<\/p>\n
12 black peppercorns<\/p>\n
a few thin slices of ginger<\/p>\n
1 garlic clove, thinly sliced<\/p>\n
1 thin red chilli, sliced lengthways and deseeded<\/p>\n
1 good-sized cucumber, peeled and cut into 3mm (1\u22158 in) half moons<\/p>\n
8 large leaves of shiso, rolled and thinly sliced<\/p>\n
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Have a sterilized jar ready. In a pan, bring the vinegar, sugar, salt, peppercorns and ginger to a simmer, stirring to dissolve; simmer for 10 minutes. Put the garlic, chilli, half the cucumber and half the shiso into the jar. Pour two-thirds of the vinegar in, add the rest of the cucumber and shiso and top with the remaining vinegar. Refrigerate once cool. This should be excellent after a day, once the shiso loses a little pigment and flavor to the vinegar, and lasts for a week or so, after which the cucumber\u2019s texture becomes a little gummy.<\/p>\n","protected":false},"excerpt":{"rendered":"
Shiso Pickled Cucumber 16fl oz white wine vinegar 3oz caster (superfine) sugar 2 T. sea salt 12 black peppercorns a few thin slices of ginger 1 garlic clove, thinly sliced 1 thin red chilli, sliced lengthways and deseeded 1 good-sized cucumber, peeled and cut into 3mm (1\u22158 in) half moons 8 large leaves of shiso, rolled and thinly sliced Have a sterilized jar ready. In a pan, bring the vinegar, sugar, salt, peppercorns and ginger to a simmer,…<\/p>\n