Cucumber And Wakame Pickles Kyuuri To Wakame No Amasuzuke Recipes

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CUCUMBER AND WAKAME PICKLES (KYUURI TO WAKAME NO AMASUZUKE)



Cucumber and Wakame Pickles (Kyuuri to Wakame No Amasuzuke) image

This recipe is from a great Japanese food site, Just Hungry. This is a Japanese style instant pickle, not one meant to be preserved like Western style pickles. These sweet and sour and salty pickles should be eaten within a few days, and kept in the refrigerator. This uses the fueru (or kind that just requires soaking) type of wakame

Provided by CraftScout

Categories     Vegetable

Time 2h5m

Yield 4-6 serving(s)

Number Of Ingredients 8

8 tablespoons rice wine vinegar
1/2 teaspoon dashi powder or 1 piece kombu seaweed, 4 inches square
1 1/2 tablespoons sugar
1 teaspoon sea salt
4 tablespoons boiling water
1 whole dried red chili pepper (optional)
1 large English cucumber
2 tablespoons dried pre-cut wakame seaweed

Steps:

  • Combine marinade ingredients in a zipper bag or non-metal bowl and shake/ stir until sugar is dissolved.
  • Cut cucumber into thick slices or small chunks. Place in marinade along with wakame.
  • Refrigerate 2-3 hours or overnight. Pour off marinade to serve.
  • NOTES: Marinade can be reused once, simply boil, let col, and add fresh veggies. Other veggies to try: turnips, carrots, radishes, daikon radishes.

Nutrition Facts : Calories 29.6, Fat 0.1, Sodium 583.2, Carbohydrate 7.5, Fiber 0.4, Sugar 6, Protein 0.5

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