A fantastic Japanese / Korean tsukemono (pickle) that is eaten together with the refreshing pickling fluid. Good on a hot day with barbecued or spicy dishes. The original recipes says it is a good remedy for hangovers, too. I was not able to verify that.
2 small Japanese cucumbers or half a European cucumber
1 small apple
2 slices ginger root
170 ml water
1/2 tbsp salt
1/2 tbsp sugar
1 tbsp rice vinegar
zest of half a yuzu or other organic citrus fruit: Lemon, mandarin, bergamot, grapefruit
1 tbsp pine nuts or sunflower seeds
Cut cucumbers into 1cm pieces, radishes into 4mm discs. Cut apples into 4mm slices and immediately sprinkle with the vinegar to prevent discolouring. Shred zest and chilli, grate the ginger, mix everything in a bowl and add sugar, salt, chilli and water. Let sit refrigerated for 2-3 hours. Adjust the taste with more vinegar if needed.
Serve in little bowls with enough of the marinade to just cover the vegetables. Sprinkle with the roasted pine nuts or sunflower seeds.
from: Tsukemono -Japanese Pickling Recipes by Ikuko Hisamatsu