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1
Thoroughly rinse the cucumbers and ginger.
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2
Chop the top and bottom of the onion, and remove the outer skin.
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3
Evenly peel the skin of the cucumbers lengthwise to make a striped pattern, then slice into 1-2 cm thick rounds.
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4
Sprinkle with salt to soften.
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5
After cutting the onion along the grain, cut across the grain (into desired sizes).
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6
Julienne the ginger without peeling the skin (or peel, for those who prefer to do so).
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7
Combine the ingredients in a pot coated in enamel or other non-reactive finish, and once it is warm, add the ginger.
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8
Add the cucumber slices and onions and boil for about 15 minutes.
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9
If watery, set aside for about 1 hour, then boil again to reduce the liquid.
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10
Transfer to a resealable plastic container, and store in the refrigerator overnight, then they're done.
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11
They should keep in the refrigerator for up to a week.
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12
If you want to store them longer, thoroughly remove the moisture by brining before pickling.
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13
The white peppercorns serve as a key accent to the pickles, but black peppercorns would also work.
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14
Tumeric is very health supporting If you don't have any, you could substitute with curry powder for coloring.
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15
I use fresh ginger, but you could also use powdered ginger.
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16
Tumeric is good for the liver, while ginger is good for the digestive system.
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17
They're both great for fighting summer fatigue.
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18
Also check out my recipe for Easy Refreshing Daikon Radish and Cucumber Sunomono for Summer.
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19
Try it to endure summer fatigue.
