From 430490952c4f1ccdfce10181650ed2b56f490087 Mon Sep 17 00:00:00 2001 From: Szymon Szukalski Date: Wed, 29 Nov 2023 12:42:57 +1100 Subject: latest export --- Recipes/Japanese Pickled Cucumbers.html | 181 ++++++++++++++++++++++++++++++++ 1 file changed, 181 insertions(+) create mode 100644 Recipes/Japanese Pickled Cucumbers.html (limited to 'Recipes/Japanese Pickled Cucumbers.html') diff --git a/Recipes/Japanese Pickled Cucumbers.html b/Recipes/Japanese Pickled Cucumbers.html new file mode 100644 index 0000000..b8e6c07 --- /dev/null +++ b/Recipes/Japanese Pickled Cucumbers.html @@ -0,0 +1,181 @@ + + + + + + + + +
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Japanese Pickled Cucumbers

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+ + + Prep Time: 15 minutes + Servings: Yield: side dish for 3 people + + + Source: + + +

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Ingredients

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1 large Japanese cucumber

2 teaspoons salt

1 tablespoon sugar

¼ cup rice vinegar

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Directions

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This recipe is super simple.

Wash and cut the cucumber. Cut it thin. How thin? That’s up to you. Use a mandolin and go super thin. Or use a knife and go as thin as you can. I usually end up slicing the cucumber into ⅛-inch thick slices.

Some people prefer the cucumber slices thicker, others like it thinner. There’s no real right or wrong. Also: do the best you can but don’t stress about trying to make perfect or even slices.

Second step is to salt the cucumbers. Just place the sliced cucumbers in a bowl and sprinkle salt on top. Mix it gently and then let sit for 10 minutes.

The salt will help draw water out from the cucumber (so you can get a crunchier pickled cucumber). Drain out the water after 10 minutes.

Then in another, smaller bowl, dissolve the sugar into the rice vinegar. Pour that mixture over the salted cucumbers. Mix gently with a spoon. Cover and place it the refrigerator for an hour to let it “pickle.”

Take it out after an hour. Eat and enjoy! If you want it more pickle-y, just marinate for longer. So easy, so ono ^_^

Sliced cucumbers, with salt sprinkled on top.

Thinly slice the cucumber and place in a mixing bowl.

Sprinkle salt on the cucumbers, toss. Let sit for 10 minutes. Drain the water.

In a small bowl, dissolve the sugar in the rice vinegar. Pour over the salted cucumbers.

Cover and let sit in the fridge for at least 1 hour. Ready to eat!

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