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Cucumber Apple Pickle Recipe

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This recipe for Cucumber Apple Pickle, by , is from One Community One Family , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Wednesday, February 25, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/2 pound Japanese or Kirby cucumbers
1 1/4 teaspoons fine sea salt
1/2 Fuji or Granny Smith apple
2 cups water
1/3 cup rice vinegar (not seasoned) or cider vinegar
1 tablespoon very thin matchsticks of peeled ginger
1/4 cup sugar
Pinch of Korean hot red-pepper threads (optional)

Directions:
Directions:
Slice cucumbers crosswise 1/8 inch thick and toss with sea salt. Let stand 30 minutes, then rinse well and squeeze out excess liquid with your hands.

Halve apple half lengthwise and cut out core. Slice crosswise 1/8 inch thick.

Toss apple with cucumbers and remaining ingredients and marinate, chilled, turning occasionally, at least 1 day.

Number Of Servings:
Number Of Servings:
Makes about 1 quart
Preparation Time:
Preparation Time:
active time: 10 min total time: 1 day includes pickling time
Personal Notes:
Personal Notes:
Cooks' note:
Pickles keep, chilled, 3 days.

 

 

 

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