Cupitt’s Estate Mirin Pickled Cucumbers Recipe19 February 2021 – posted in: Uncategorized
If you’ve ever dined with us here at Cupitt’s Estate, chances are you’ve had some of our house-made pickled cucumbers. We use cucumbers harvested from our own garden, and the result is a delightfully fresh and tangy (and slightly addictive) pickle! SO yum.
We’ve managed to wrangle the recipe from our chefs just for you, you won’t believe how easy it is! Give this one a crack and go crazy adding it to just about any meal or cheeseboard.
You can thank us later – enjoy!
6 telegraph Cucumbers (or 12 lebanese cucumbers)
360mL Rice Wine Vinegar
Bring the vinegar, mirin, sugar & salt to a gentle simmer in a pot to dissolve the salt & sugar.
Allow the liquid to cool in an airtight container.
Pour the cooled liquid over the cucumbers ensuring all are submerged.
Refrigerate for 24 hours.
WHOLAH! ADD TO EVERYTHING YOU WISH! (just make sure you eat them all within 7 days)