"The Japanese love pickled vegetables! These pickles are made quite quickly, and you can make them in the morning of the Japanese evening."
Tsukemono - Japanese pickled Cucumbers
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Prep time: 15mins
Cook time: 2mins
Serves or Makes: 6
Recipe Card
ingredients
- 1/2 long Cucumber
- 5 g Salt
- 1/2 chopped red Chili
- 1/2 cm grated fine Ginger
- 30 ml Soy Sauce
- 15 ml Japanese Rice Vinegar sweetened
- 10 g Sugar
Method
Step 1
Cut the cucumber into narrow strips and these strips into pieces. Mix the salt with it and let it stand for 30 minutes. Then dry the cucumber pieces with household paper.
Step 2
Put them in a screw jar.
Step 3
Meanwhile, boil the remaining ingredients in a small saucepan until the sugar has melted. Then pour over the cucumbers, seal jar tightly and shake well every few minutes.
Step 4
To serve, place in a small bowl and sprinkle with sesame seeds if desired.