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 7,143
printed 15

saved 1

Always use Maldon salt when making pickles.

Share

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.

HOME
Deepseafish
I’ve got 89 recipes!

DEEPSEAFISH
Step into my kitchen!
Perfect for noodle dishes and salads.
Eggs (medium), Water, Potato starch or cornflour, Granulated sugar, Salt
HOME
Let's survive the hot days with some delicious cold pasta!
Tomatoes (medium), Piquillo pepper, Green pepper, Onion, Cucumber, Garlic, Baguette or bread slice, Water, Vinegar, Extra virgin olive oil, Salt & pepper, Cumin powder, Spaghetti, Salt for the pasta
HOME
Long, thin...ideal for adding to noodle dishes or salads.
Cucumber
HOME
Here's a miso soup you can eat rather than drink. You get a lovely flavour of the Polish bacon.
Morliny Polish bacon, Carrot (medium), Celery, Potatoes (medium), Chinese leaves, Hot water, Dashi stock granules, Miso
HOME
Just add the crabmeat to the sauce of pasta aglio, olio e peperoncino.
Spaghetti, Garlic, Olive oil, Dried chilli, Onion, Tinned crab meat, Cherry tomatoes, Black pepper, Flat leaf parsley (finely chopped), Parmigiano reggiano
HOME
Equal amounts of sugar and vinegar will give you a most delicious sweet and sour flavour - a quick, healthy and instant side dish.
Cucumber, Wakame seaweed (dried), Salt, Rice vinegar, Sugar, Ginger, Sesame seeds
HOME

Similar Recipe

Liven up your dinner table with some decorative cucumber bitings.
Cucumber, Sour plum (umeboshi), Bonito flakes
cookbuzz
PRO
Score the cucumber a lot to speed up the marinading.
Cucumber, Salt, Water, Soy sauce, Mirin, Ginger
You can of course serve cucumber as it is, but if you present it a little more decoratively, it will make your table look splendid.
Cucumber
cookbuzz
PRO
Daikon (mooli) is a wonderful healthy radish, why not try it?
Daikon (mooli), Cucumber, Salt , Salt & pepper, Tinned tuna (in sunflower oil), Mayonnaise, Vinegar, Chilli powder
A typical version uses bean-starch vermicelli, but I used shop-bought rice vermicelli and it worked really well.
Vermicelli, Cucumber, Ham slices, Egg, Salt, Vegetable oil, Sesame oil, Sesame seeds, Soy sauce, Sugar, Vinegar, Mustard
KitchenCIB
HOME
Long, thin...ideal for adding to noodle dishes or salads.
Cucumber

All New Recipes

All you have to do is pour the sweet and sour leek sauce onto deep fried chicken, both easy and delicious.
Chicken pieces (breast or thigh), Leek, Soy sauce, Sake (or white wine), Ginger (grated), Egg yolk, Corn starch, Vegetable oil, 【Leek Sauce】, Vinegar, Mirin, Sugar, Garlic (finely chopped), Sesame oil
Tobuchan
HOME
The only effort required is shredding the cabbage. Once you've cleared that, all you have to do is add the sauce and mix well into the cabbage. The result is amazingly delicious.
Cabbage (sweetheart), Tuna (in oil tin 140g), Salt, Soy sauce, Sugar, Vinegar, crushed sesame seeds, Sesame seeds, Chilli powder
KitchenCIB
HOME
I put a lot of my favourite broccoli in my favourite bulgogi, it's a delicious sweet and spicy sauce.
Broccoli, Onion, Beef (for steak), Carrot, Garlic, Ginger, Spring onions, Salt (for boiling broccoli), Soy sauce, Sugar, Sesame oil, Soy sauce for finishing, Crushed sesame seeds
KitchenCIB
HOME
Traditional cuisine from Alsace, France. Originally fermented cabbage was a preserved food. Sour cabbage is often eaten in Alsace and Germany, once you get used to it, you'll be addicted to it!
Cabbage (sweetheart), Onion, Sausages, Bacon rashers, Garlic, Olive oil, Salt and pepper, White wine, White wine vinegar, Cumin (if you have), Bay leaf (if you have), Wholegrain mustard
It's similar to a Ratatouille in France, but the point is that caponata is sweet and sour with sugar and vinegar. It is best to put it on bread and eat it.
Aubergine, Tomatoes (medium), Onion, Garlic, Capers, Olives (green), Olive oil, Salt and pepper, Fresh chilli, Sugar, Vinegar, Basil
You can find John West's "Dressed Crab" in supermarkets. This is an excellent seasoning.
Dressed crab(John West), Broccoli (small), Surimi (crabsticks), Leek, Vegetable oil, Egg, Salt (for boiling), Chicken stock, Salt, Sake (white wine), Corn starch (in water), Milk
KitchenCIB
HOME