17th November 2015
I’ve mentioned it before, but I love pickling! It’s a great way to use up your leftover vegetables and the pickling process adds another dimension to the taste and texture.
This recipe for Japanese Pickled Cucumbers is what’s referred to as a “refrigerator pickle”. Refrigerator pickles are ready to eat in only a matter of days and the vegetables tend to stay crunchier. These cucumber slices will be ready in 3-4 days and stay good for up to a month.
And what can you do with these pickles? They’re a perfect compliment to sushi and rice or on sandwiches!
Japanese Pickled Cucumbers
- 1 English cucumber
- 2 teaspoons salt
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- Pinch of salt
- 2 tablespoons sesame seeds
- Wash the cucumbers and slice in thin coins. Place in a bowl and sprinkle the 2 teaspoons of salt on them, and set aside for five minutes. Rinse off the salt and drain the cucumbers.
- Combine all ingredients in a bowl. Place in a lidded container and let sit in the refrigerator for 3-4 days, then they’re ready to eat!