Pickled Cucumber

Japanese style Pickled Cucumber (Kyuri Tukemono)

Ingredients

  • 2 Japanese Cucumbers
  • 10 g (2tsp) Salt
  • 60 ml (1/4 cup) Rice Vinegar
  • 60 g (2 Tbsp) Sugar
  • 1 Pinch Salt
  • 8 g (1 1/2tsp) Sesame Seeds
  • 5 g (1tsp) Wakame Seaweed

Preparation

  1. Wash the cucumbers and slice into rounds. Place in a bowl and sprinkle the 10g (2 tsp) of salt on top, mix together and set aside for 10 minutes.
  2. Rinse off the salt and drain the cucumbers.
  3. Combine all ingredients in a bowl. Place in a lidded container and let sit in the refrigerator for 24 hours and it will be ready to eat. If you wait 3-4 days before the flavor will mellow and improve.

Further Information

Preparation Time is approxmiately 20 minutes.

Cooking Time is approxmiately 2 hours.

Rating:
85
4 votes
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