Korean cucumbers, which are available at Asian markets, look like long, thin Persian cucumbers. Pickled, they have a wonderful crunch. To fast-track the process, you can blanch and brine the cucumbers twice a day -- once in the morning and again in the evening.
- 2 cups fine sea salt
- 2 1/2 pounds Korean or Persian cucumbers (about 15)
In a Pickle
Mrs. Pai uses a large stone to keep cucumbers submerged during the pickling process. If you don't have such a rock, a heavy bowl will also work.
Bring 4 quarts water to a boil and stir in 1/2 cup salt. In batches, cook cucumbers 30 seconds, then place them in a 2-gallon nonreactive container.
Let cooking water cool. Place a large stone or a heavy bowl on top of cucumbers, and pour cooled water over cucumbers (the stone or bowl will keep the cucumbers submerged). Refrigerate at least 8 hours.
Drain cucumbers, and repeat entire process 3 more times. Refrigerate 10 days before slicing and eating. Cucumbers can be refrigerated for several weeks in an airtight container.