Japanese Pickled Cucumbers

Name: Japanese Pickled Cucumbers
Prep time: 10 min
Total time: 10 min
Ingredients: 2 tsp kosher/sea salt (I use Diamond Crystal; Use half for table salt) ((0.4 oz or 10 g)); 3 Tbsp sugar ((1.1 oz or 30 g)); ½ tsp Japanese karashi hot mustard; 3 Persian/Japanese cucumbers ((9.2 oz or 261 g))

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Prep Time: 10 minutes

Total: 10 minutes

Servings: 4

Cost: $1.22 /serving

Author : Namiko Chen

quick side dish tsukemono

Ingredients

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2 tsp kosher/sea salt (I use Diamond Crystal; Use half for table salt) ((0.4 oz or 10 g))3 Tbsp sugar ((1.1 oz or 30 g))½ tsp Japanese karashi hot mustard3 Persian/Japanese cucumbers ((9.2 oz or 261 g))

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Instructions

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Step 1

Gather all the ingredients.

Step 2

Combine salt, sugar, and Japanese karashi mustard in the sealable plastic storage bag and mix well together.

Step 3

Cut ½ inch off the ends of the cucumbers. Rub the ends together to get rid of bitter taste.

Step 4

Put the cucumbers in the bag and squeeze out the air, close the bag tightly. Rub the cucumbers well with the mixture. Pickle for a few hours (my preferred taste) or up to 1-2 days in the refrigerator.

Step 5

When the cucumbers are ready, discard the liquid and slice the cucumber before serving. Store the cucumbers in the refrigerator and consume within 2-3 days after removing from the pickle solution.