News from AFER......

Pisa liqueur....

As promised the other day.

Home made sunomono

I posted a few weeks back about the Spirooli slicing device I got. Well, if you run a knife blade thru the vegetable so there is a thin cut that goes not quite to the center of the vegetable before you put it thru the single blade, you get uber thin slices, rather than an insanely long ribbon.

Last night I put a batch of sunomono up to marinate and the results are lunch today.

Apple Sunomono
2 seedless English cucumbers
1 large fuji apple
1 large sweet yellow onion
sea salt
Rice wine vinegar
brown sugar to taste

I ran a slice thru each item before putting it thru the spirooli. The apple was washed and cored, but not peeled, as were the cukes. I sliced and then tossed the slices to mix, and then got them into 2 qt. plastic food container. I used 1/4 tsp salt and 1 tbsp brown sugar, sprinkled over the top, and then poured over about 1/3 of a bottle of plain rice wine vinegar (the seasoned that I could find all had high fructose corn syrup in them, which I prefer not to use).

This will keep for at least a couple of weeks, not that it's likely to last that long in my house. We polished off the batch I made on Friday at dinner last night. I have not tried the ordinary cuke yet, but that I'll likley try by next weekend.