Pickled vegetables like kimchi, cucumbers and ginger are probiotics that can aid the health of your stomach. They make for delicious snacks or additions to salads and side dishes to your main meal. Here are two of my favorite pickled dishes.
Primed Danish Pickled Cucumbers
I was born in Auckland New Zealand and was adopted to a couple living in Hong Kong when I was 1-month old. My new Dad was an Aussie and my Mum Danish. This is where I learned to appreciate many Danish dishes such as Frickadella, Red Cabbage and Risalamande.
I will start with one of the simplest Danish dishes from my childhood that is also one of the tastiest. Danish Pickled Cucumbers are a great side dish to chicken, pork and beef, goes well in a salad and is a nice snack with julienne carrots. I prefer it on top of our Primed Tuna and Squash Patties.
Just as an aside, I only found out I was adopted when I was 28 years old!
(1) 3 cucumbers
(2) 1 cup of apple cider vinegar
(3) 1/2 cup of water
(4) salt and pepper
(5) we use no sugar which is in the traditional recipe
(2) Add salt liberally over the sliced cucumber
(3) Allow to stand aside for 30 minutes
(4) Squeeze out all the juice
(5) Stuff sliced cucumbers into your jar or jars
(6) Add vinegar and water to your jar
(7) Sprinkle pepper over and turn jar over to disperse liquid over the cucumber
(8) Put it in the fridge for 3 to 4 hours then enjoy!
(1)Apple cider vinegar is a healthy product that aids digestion and can reduce blood sugar levels for diabetics and can ward of illness by helping make the body more alkaline as well as killing bacteria and viruses.
If you like Pickled Cucumber as a condiment then you might also like the spicy, vinegary bite of pickled ginger too. It is a great addition to salads, sashimi or even into sparkling or hot water.
(1) ginger root (150 grams/1 cup)
(2) 1 cup apple cider vinegar (240 ml)
(3) 2 tablespoons honey (30 ml)
(1) Peel the ginger then shave it into very thin pieces.
(2) Shake together the vinegar and honey in a small jar.
(3) Bring 2 cups of water to a boil. Add the ginger, and blanch for 2 minutes. Drain, and transfer ginger to the bowl with the vinegar and honey. Let cool then cover and refrigerate.