This simple, quick pickle satisfies our need for lightly fermented foods deliciously. It’s also a great way to use summer’s abundance of cucumbers in a different way. It makes the perfect ending to a summer feast.
Makes 4-6 servings
6 cups spring or filtered water
1 teaspoon brown rice syrup;
4 cloves fresh garlic, sliced
¼ teaspoon whole black peppercorns
3 tablespoons sea salt
5-6 kirby cucumbers, halved lengthwise, ¼-inch thick slices
8-10 red radishes, trimmed, quartered
5-6 sprigs fresh flatleaf parsley, leaves removed from stems, left whole
Extra virgin olive oil
Bring water, rice syrup, garlic, peppercorns and salt to a boil over medium heat and cook for 10 minutes.
When the brine has cooked, remove from heat and stir in cucumbers and radishes. Allow to stand, uncovered, for 10 minutes. Drain well in a colander, discarding brine, garlic and peppercorns. Transfer cucumbers and radishes to a bowl of ice to cool. Drain well and transfer to a mixing bowl. Stir in parsley, olive oil to coat and a light sprinkling of salt to taste. Serve at room temperature or chilled.