Japanese Vinegared Cucumbers Recipes

JAPANESE CUCUMBER SALAD RECIPE (SUNOMONO)

Steps:

• Thinly slice the cucumber. You can do it either by hand or using a food processor. Rub the slices with salt and drain for 5 minutes in a colander. Rinse under cold running water and squeeze them tightly to remove water. Set aside.
• In a small bowl, mix the sugar, soy sauce, and rice vinegar until the sugar dissolves.
• Add the dressing to the cucumber slices, sprinkle with sesame seeds and mix well. Enjoy!

JAPANESE CUCUMBER SALAD (SUNOMONO)

Steps:

• Partially peel cucumbers lengthwise, leaving thin green stripes around the cucumber. Halve cucumbers lengthwise. Scoop seeds from cucumber halves with a spoon. Discard seeds. Slice cucumbers thinly and put in a bowl. Add salt to cucumber and mix with hand until cucumber is limp; set aside for 45 minutes.
• Transfer cucumbers to a strainer and squeeze as much liquid out as possible.
• Mix lemon juice, sugar, and vinegar together in a large bowl until the sugar dissolves. Add the drained cucumber and toss to coat. Spoon into small bowls and top each portion with toasted sesame seeds.

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.

SUNOMONO (CUCUMBER SALAD)

Steps:

• Slice cucumbers as thin as you can. Stir in salt, and let it sit for 5 minutes. Squeeze water out from cucumbers.
• In a small bowl, mix rice vinegar, sugar, and soy sauce together until sugar dissolves.
• Add vinegar mixture and sesame seeds to prepared cucumbers and mix well.

SALT PICKLED CUCUMBERS

Steps:

• Remove both ends of cucumbers.
• Place two cucumbers on a cutting board at a time, sprinkle a large pinch of salt (not in ingredients) over the cucumbers.
• Using both hands, roll the cucumbers back and forth on the cutting board, putting slight pressure on the cucumbers (note 3).
• When the green juice starts coming out on the board, rinse the cucumbers and pat them dry with kitchen paper.
• Put the cucumbers and the remaining ingredients in a zip lock bag, remove the air as much as possible, and seal the bag.
• Place the bag on a plate or in a container (in case the bag leaks), ensuring that cucumbers do not overlap, and leave them in the fridge overnight, up to 2 days.

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.

PICKLED CUCUMBERS IN VINEGAR- EASY RECIPE

Steps:

• Wash and drain cucumbers. Sterilize jars. Here is a link about how to do that properly.
• Fill up the jars with the cucumbers and add garlic cloves, black peppercorns, 1/4 teaspoon of dried dill, and slices of horseradish in between.
• In a big pot, bring vinegar to a boil together with salt and sugar. Boil for only 2-3 minutes, then add the bay leaves, thyme, and mustard seeds. Set aside to cool for about 10 minutes.
• Pour the liquid over the cucumbers to fill the jars. Add 1-2 pieces of horseradish on top.
• Seal the jars and store them in a cool place above freezing temperature.
• These cucumbers will not ferment and will be perfect for the wintertime.

JAPANESE VINEGARED CUCUMBERS

Steps:

• Peel and slice in half lengthwise and remove seeds.
• Cut into thin slices.
• Combine all other ingredients and marinate cucumber in the seasonings for at least 1 hour.
• Serve as a side salad or relish.

SUNOMONO (JAPANESE CUCUMBER SALAD)

Steps:

• Peel cucumbers to leave alternating green stripes. Slice the cucumbers in half lengthwise; scrape the seeds out with a spoon. Using a sharp knife or wide vegetable peeler, cut into very thin slices. Place in a double layer of paper towel and squeeze gently to remove any excess moisture.
• Combine vinegar, sugar and salt in a medium bowl, stirring to dissolve. Add the cucumbers and sesame seeds; toss well to combine. Serve immediately.