Cucumber Katsu Pickles
INGREDIENTS
1 tbs brown mustard seeds
1 tbs yellow mustard seeds
1 tbs coriander seeds
1 tbs black peppercorns
1 tbs sesame seeds
1/4 cup salt
2 1/4 cups white vinegar
1 cups rice wine vinegar
3 cups sugar
1 lb pickling cucumbers
1 lb white onion
2 carrots
DIRECTIONS
I. place the mustard seeds, coriander, black peppercorns, and sesame seeds into a skillet and toast them until fragrant. place into cheese cloth and tie into a parcel with butchers twine.
II. in a sauce pot place the sugar, vinegars, spice parcel, and salt and bring to a boil. allow to cool to room temperature
III. using a mandoline or by hand, slice the cucumbers and onion thinly, about 1/8 inch
IV. julienne the carrots. place carrots, cucumbers and onions into a bowl and gently toss to combine
V. place the vegetables into two sanitized quart jars. pour enough of the brine over to cover completely.
VI. place in the fridge. allow minimum of one day before using.
* will last up to a month in the fridge
