June 16, 09
9:47 PM

Old Friend,
DONEE SAN
stopped by the Hillcrest FM
stand of JOE the other day.
We celebrated the cucumbers.

A number of people preferred them
over regular pickles raw.

Here is Donee
recipe for pickles:

Donee,

Thank you for taking the time to send the pickles recipe.

Look forward to seeing you again
at the FM.

Leslie


On Jun 16, 2009, at 11:09 AM, Donee San wrote:

Hi Leslie,
Good seeing you again.

Here is a recipe for Quick "Bread N' Butter" Pickles that I like.

1 1/2 pounds turnip or daikon or pickling cucumbers (sliced 1/8 inch thick)
2 tsp. sea salt
1/2 cup brown rice vinegar
1/2 cup water
1 Tbs. mirin (sweet rice wine)
1 Tbs. honey
2-3 pinches sea salt


Toss sliced vegetables with 2 tsp salt. If using turnip or daikon, let stand 5 hours to overnight (no longer, or they will be too soggy) Cucumbers need only 1 hour. Gently squeeze and drain off excess water, but do not rinse. Mix last 5 ingredients together and boil for one minute (no longer). Cool to room temperature.

Combine vegetables and liquid in jar or other covered container and put in a cool place or refrigerate. Ready to eat after 2-3 days. Refrigerated, cucumber or turnip pickles will keep up to 1 month before losing crispness, daikon up to 1 year.

Blessings,

Donee'-san

http://www.sdmacrobiotics.com


"No one can go back and make a brand new start, anyone can start from now and make a brand new end."



 

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