I am completely obsessed with vinegars, and anything pickled or fermented. Seriously. I am always trying out new recipes for flavored vinegars, and pickled food-things.
This is a super quick and easy recipe that I always have on my fridge and make a lot for my clients on a Raw Food Diet.
You can use the same recipe with radishes and turnips.Try experimenting with different herbs and vinegars. My favorite variation is omitting the herbs, and adding some Siracha Hot Sauce,regular and black sesame seeds, and toasted sesame seed oil. Yum!
It is a nice addition to salads, sandwiches, or to just eat it straight out of the bowl. I always have it on my fridge and it lasts for a week if kept refrigerated.
Ingredients
5 Small Organic Persian cucumbers, thinly sliced
1/4 cup Seasoned Rice Vinegar
1 TBSP brown sugar (you can substitute for maple syrup, Demerara sugar or any sugar you prefer)
1 tsp Himalayan Salt
1 TBSP organic Italian parsley, chopped
1 TBSP organic mint, chopped
Method
Mix all ingredients in a container and stir. Close the container with a lid or use film to wrap it closed. refrigerated it for minimum 4 hours. It will taste much better after 24 to 48 hours, when all flavors have married.
Enjoy! Bom Apetite!
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