Delicious Recipes

Citrus Kyuri Pickles

Citrus Kyuri Pickles

By: Chef LeeAnne Wong

• 2 lbs ho farms japanese cucumbers cut into 1" oblique cuts/wedges
• 1 cup white sugar
• 2 teaspoons salt
• 2 cups rice vinegar
• 1 3x3" piece kombu seaweed
• 1 3x1" strip of fresh orange zest 1 teaspoon crushed red pepper flake

Directions

Combine all ingredients in a bow together and gently stir until sugar is evenly distributed. Cover and allow the cucumbers to macerate for at least 2 hours. After 2 hours at room temp, refrigerate. Serve within 2 days.