Japanese Pickled Cucumbers きゅうりの漬物 Recipes

JAPANESE-STYLE PICKLED CUCUMBER (SUNOMONO)

Steps:

• Place Persian cucumbers in a bowl; add salt and mix well. Let sit until cucumbers release their juices, about 10 minutes. Squeeze excess juice from cucumbers and drain.
• Whisk rice vinegar, white sugar, soy sauce, and sesame oil together in a bowl until sugar is dissolved; pour over cucumbers. Marinate for 30 minutes. Garnish with sesame seeds.

PICKLED CUCUMBERS WITH GINGER

Steps:

• Gather all the ingredients.
• Rinse the cucumbers and cut both sides of the edge.
• Rub the 2 piece of cucumbers against each other until you see the small bubbles. It is to remove the bitterness from the cucumber. Discard the two ends.
• Slice the cucumbers.
• Peel the ginger and cut into julienne strips.
• Put the cucumber, salt, and ginger in the Ziploc bag.
• Remove the air out and seal completely.
• Place a heavy object on top of the cucumbers and refrigerate it for 1-2 hours. Here I sandwiched the Ziploc bag with two plates and then put the mortar on top. I recommend 3 hours at most otherwise it gets too salty. Check the level of saltiness according to your preference. Enjoy!

JAPANESE PICKLED CUCUMBER

Steps:

• Place cucumbers in a bowl, sprinkle with salt, and let sit for 5-10 minutes.
• Rinse cucumbers under cold water to remove salt.
• Mix together rice vinegar, sugar, and salt, stirring until sugar and salt dissolve.
• Pour over cucumbers.
• Marinate cucumbers overnight in refrigerator in sealed container.