Refreshing Thin-Sliced Japanese Style Pickles
I love salty food. If I could, I would eat pickles, olives, kimchi, capers, and chips all day ev’ryday. One of my favorite pickles is sunomono. Whenever we would visit my Grandmother in Oregon for Thanksgiving, she would make this for us. Sunomono is paper-thin slices of cucumber and little bit of carrot that is marinated in vinegar. Since the veggies are sliced thin, these pickles can be ready in as little as 30 minutes.
To cut the vegetables, I use a mandolin. Mine is a Benriner and can be purchased from Amazon for $29.00. The Benriner comes with 3 different sized julienne blades, which makes dicing easier as well. If you do not have a mandolin, just use a very sharp knife to cut your vegetables super thin.
Once your veggies are cut, place them into a plastic or glass container (metal reacts with the vinegar) and add the salt, vinegar, sugar and soy sauce. Mix the veggies with the seasonings. Continue to rotate the veggies every 10 minutes bringing the bottom layer to the top and vice versa so that it is evenly pickled. After 30 minutes your veggies should be ready to eat. If you are going to eat them later, place them in the fridge until you are ready to serve.
Serving Suggestion:Eat with rice or with pulled pork.
- 2 English Cucumbers or 6 Persian Cucumbers
- 1 Carrot peeled
- 3/4 tsp Salt
- 2 Tbs Vinegar or Rice Vinegar (I find rice vinegar too strong)
- 1 Tbs Sugar
- 2 Drops of Soy
- Cut the cucumbers and carrot paper thin.
- Add the salt, vinegar, sugar, and soy.
- Rotate the vegetables every 10 minutes for 30 minutes.
- Serve immediately or place in the refrigerator until you are ready to eat.