Thoroughly rinse the cucumbers and ginger. Chop the top and bottom of the onion, and remove the outer skin.
Evenly peel the skin of the cucumbers lengthwise to make a striped pattern, then slice into 1-2 cm thick rounds. Sprinkle with salt to soften.
After cutting the onion along the grain, cut across the grain (into desired sizes).
Julienne the ginger without peeling the skin (or peel, for those who prefer to do so).
Combine the ☆ ingredients in a pot coated in enamel or other non-reactive finish, and once it is warm, add the ginger.
Add the cucumber slices and onions and boil for about 15 minutes. If watery, set aside for about 1 hour, then boil again to reduce the liquid.
Transfer to a resealable plastic container, and store in the refrigerator overnight, then they're done.
They should keep in the refrigerator for up to a week. If you want to store them longer, thoroughly remove the moisture by brining before pickling.
The white peppercorns serve as a key accent to the pickles, but black peppercorns would also work.
Tumeric is very health supporting ♫ If you don't have any, you could substitute with curry powder for coloring.
I use fresh ginger, but you could also use powdered ginger. Tumeric is good for the liver, while ginger is good for the digestive system. They're both great for fighting summer fatigue.
Also check out my recipe for Easy Refreshing Daikon Radish and Cucumber Sunomono for Summer Recipe ID: 1851372. Try it to endure summer fatigue.
Story Behind this Recipe
From middle school to high school, I would often visit a Protestant church. I recently recalled how the pastor of the church would always serve these pickles during meals, and taught me how to make them. While they are on the sweet side, they taste almost exactly as I remembered. Try it during the summer when you need a way to consume your stock of cucumbers.
If you drain the cucumbers after brining, use less seasonings overall. This recipe makes a sweet pickle, so adjust to taste. You could also use powdered white pepper, but in that case, reduce it to about 1 teaspoon. They will last in the refrigerator for up to a week.