Traditional Japanese Cucumber Pickle

Always use Maldon salt when making pickles.

Recipe By: Deepseafish (https://cookbuzz.com/kitchen/269)
Serves 3-4

Ingredients

Cucumber 1 (300g)
Salt 1.5 tsp
Ginger 10g
Soy sauce 50ml (3+ tbsp)
Salt (Maldon) 2 tsp
Water 150ml (10 tbsp)
Sugar 70g (4+ tbsp)
Vinegar 18ml (1+ tbsp)

Method

1
Wash the cucumber and cut into 8mm slices. Rub with the salt and keep for 30 minutes. Cut the ginger into fine strips.
2
Wipe off the salt from the cucumber and pat dry. Put the soy sauce, Maldon salt, water, sugar, vinegar and ginger in a pan and bring to the boil. Add the cucumber to the pan, bring to the boil then turn the heat off.
3
Allow to cool for 20 minutes then remove the cucumber and ginger to a plate. Bring the pickling liquid to the boil and return the cucumber and ginger to the pan. Turn the heat off.
4
Allow to cool completely, it's ready to try now but it's better if kept in the fridge for a while.
5
Don't waste the pickling liquid - you can use it to make more pickles, of celery, cabbage or broccoli for example.

Tips & Note

I wanted to keep the cucumber crunchy so allow to cool for only 20 minutes at Step 3. You can keep for longer (30 minutes) if you prefer it softer.

Traditional Japanese Cucumber Pickle

Always use Maldon salt when making pickles.

Recipe By: Deepseafish (https://cookbuzz.com/kitchen/269)

Serves 3-4

Ingredients

Cucumber 1 (300g)
Salt 1.5 tsp
Ginger 10g
Soy sauce 50ml (3+ tbsp)
Salt (Maldon) 2 tsp
Water 150ml (10 tbsp)
Sugar 70g (4+ tbsp)
Vinegar 18ml (1+ tbsp)

Traditional Japanese Cucumber Pickle

Recipe ID :2144 Posted on 24 OCT 2016

Serves 3-4

views 5,873
printed 13

saved 1

Always use Maldon salt when making pickles.

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Ingredients

Print Ingredients Email Ingredients
1 (300g)
1.5 tsp
10g
50ml (3+ tbsp)
2 tsp
150ml (10 tbsp)
70g (4+ tbsp)
18ml (1+ tbsp)

Method

1
Wash the cucumber and cut into 8mm slices. Rub with the salt and keep for 30 minutes. Cut the ginger into fine strips.
2
Wipe off the salt from the cucumber and pat dry. Put the soy sauce, Maldon salt, water, sugar, vinegar and ginger in a pan and bring to the boil. Add the cucumber to the pan, bring to the boil then turn the heat off.
3
Allow to cool for 20 minutes then remove the cucumber and ginger to a plate. Bring the pickling liquid to the boil and return the cucumber and ginger to the pan. Turn the heat off.
4
Allow to cool completely, it's ready to try now but it's better if kept in the fridge for a while.
5
Don't waste the pickling liquid - you can use it to make more pickles, of celery, cabbage or broccoli for example.

Tips & Note

I wanted to keep the cucumber crunchy so allow to cool for only 20 minutes at Step 3. You can keep for longer (30 minutes) if you prefer it softer.

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