tsukemono

With just a few simple ingredients, you can make this crunchy and refreshing Japanese Pickled Cucumber to serve alongside your meal. 

Japanese Pickled Cucumbers

salt

Tbsp sugar ((1.1 oz

½ tsp Japanese karashi hot mustard

Persian/Japanese cucumbers ((9.2 oz or 261 g))

Gather all the ingredients.

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

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

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.

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.

To Serve and Store

The best pickled Daikon Radish recipe from my aunt Keiko

Tsukemono (PIckled Daikon) from My aunt Keiko

kg Daikon Radish

54 ml rice vinegar

mirin

g sugar

g bonito flake

g threaded kelp

Wash the daikon radish and slice it about 15cm long and 5mm thickness.&nbsp;

Sprinkle salt over the sliced daikon and toss them to evenly coat daikon with salt.

Leave it for 6-7 hours.&nbsp;

Combine the rice vinegar, mirin, and sugar in a small saucepan. Bring it to boil over medium heat, when all the sugar has dissolved, turn the heat off and let it cool down.&nbsp;

After 6-7 hours, drain and squeeze out the excess water off the sliced daikon radish. ( do not wash them )&nbsp;

Lay the daikon radish into a large container and sprinkle a little bit of bonito flake, kelp, and vinegar mixture. Repeat the process until all the ingredients are used.&nbsp;

&nbsp;Leave it in room temperature for a week.&nbsp;

https://content.jwplatform.com/videos/2pZZoOxq.mp4

pickled Daikon recipe that I have learnt from my aunt Keiko in Japan.

Pickled Daikon

Japanese pickles, or we call it Tsukemono (漬物) in Japanese, is a really important part of the Japanese meal.&nbsp; One or a few kinds of pickles are always served with rice and enjoyed as a garnish or palate cleanser.

Pickled Cucumbers with Ginger

cucumbers ((8.8 oz, 250 g))

tsp kosher salt

ginger ((½ inch, 1.3 cm))

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!

You can keep the pickles in the refrigerator for 2-3 days. When the flavor is getting strong, remove the solution and store the pickles in an airtight container.

To Store

Salted Pickled Cucumbers are made with the simplest and oldest method of pickling. It is so simple that it takes a mere 5 minutes to pickle the cucumbers. But you need to leave the pickles for 1-2 days before enjoying them.

Salt Pickled Cucumbers

Lebanese cucumbers ((350-400 grams / 0.8-0.9lb, note 1))

water

tsp salt

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.

Diagonally slice the cucumber into 7mm-1cm / ¼&quot;-⅜” thick pieces. If the cucumber is a bit fat, halve it vertically first, then slice diagonally. It looks nice when you place the sliced cucumbers together.

Alternatively, use &#039;rangiri&#039; (roll cutting) method and pile up all the cucumber pieces in a large bowl.

To Serve

Pickles are so versatile and the perfect pallet cleanser or snack. None are more refreshing than this Japanese cucumber tsukemono flavored with ginger and a sprinkling of chili for a mild kick! They&#039;re seriously addictive!

Quick Japanese Pickled Cucumber with Ginger (Tsukemono)

ginger root

red chili pepper (deseeded)

salt (coarse type to scratch the skin)

tsp sea salt

tbsp sugar

tsp rice vinegar

tsp Japanese soy sauce (koikuchi shoyu)

sesame oil

toasted white sesame seeds (optional garnish)

First, peel the skin off 20 g ginger root and cut it into thin strips (julienne). 

Cut 1 dried red chili pepper into thin slices. 

Wash 300 g Japanese cucumber and sprinkle a chopping board with 1 tsp salt. Roll each cucumber in the salt.

Wash off the salt and dry the cucumber. (If you&#39;re using English cucumber, cut it in half lengthways and scoop out the seeds with a spoon.)

Smash the cucumber with something sturdy like a heavy glass cup or rolling pin. Crush/break it slightly, but not too much.

Roughly cut the cucumber into bitesize pieces.

Place the cucumber in a sealable bag with the ginger and chili, then add the 1 tsp sea salt, 2 tbsp sugar, 1 tsp rice vinegar, 1 tsp Japanese soy sauce (koikuchi shoyu) and 1 tsp toasted sesame oil.

Massage the ingredients into the cucumber to evenly distribute them.

Marinate in the refrigerator for at least one hour. (For best results, overnight.)

Sprinkle with 1 pinch toasted white sesame seeds upon serving.

Enjoy!

Flavorful pickled cucumber dish - sweet, spicy and a touch of nuttiness. I used sugar substitute for a diabetic and it tasted great. First time using a rolling pin on cucumbers, which worked great to soften them. I've made the recipe twice this week as it gets eaten up very quickly and will be working on my third batch shortly.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1692411150/wpeir70huazpzpngftuy.mp4

Pickles are so versatile and the perfect pallet cleanser or snack. None are more refreshing than this Japanese cucumber tsukemono flavoured with ginger and a sprinkling of chili for a mild kick! They're seriously addictive!

Japanese Pickled Cucumber Recipe (with Ginger and Chili)

Enjoy the salty and sour characteristics of delicious homemade Japanese pickled plums with my easy-to-follow guide that includes tips and tricks to ensure success! Perfect with rice or used in sauces and dressings!

Homemade Umeboshi (Japanese Pickled Plums)

450 g Japanese plums (ume) (ripe (yellow) medium-large size (approx 20))

sea salt (approx 18% weight of the ume)

tbsp white liquor (shochu, sake, vodka

red perilla leaves (akajiso) (perilla/aka shiso)

tbsp sea salt (for the perilla leaves)

Place 450 g Japanese plums (ume) in a bowl and fill it with water. Gently wash the surface of the plums and remove the stems using a bamboo skewer.

Dry each plum with kitchen paper and place them on a clean surface.

Pour 2 tbsp white liquor into a small bowl, then roll each plum in the liquid and place them in a large sealable freezer bag.

Pour 80 g sea salt into the bag and massage until all the plums are evenly covered.

Push the air out of the bag and seal. Place it in a rectangular container big enough that the plums make one layer without overlapping. Place a plate and weight on top of the bag, it should be double the weight of the plums (450g ume -&gt; 900g weight).

Rest in a cool dry place for 3-7 days and flip once a day to move the salt and juices around the bag. During this time the ume will release umesu (plum vinegar). Once the ume are fully submerged in the vinegar, reduce the weight by half.

Wash 80 g red perilla leaves (akajiso) and cut off the thick stems. Place them in a glass bowl, sprinkle with half of the salt and massage thoroughly. Wear food-safe gloves to protect your hands from staining.

Squeeze the shiso leaves thoroughly to release the foamy astringent water and discard.

Repeat with the other half of the salt and again squeeze out the water. This time, the liquid should be cleaner and more vibrant. Discard and place the washed leaves in a new bowl.

Pour about 125ml of the accumulated plum vinegar from the ume into the bowl of shiso leaves and mix to loosen the leaves.

Pour the contents of the bowl into the bag with the plums and gently massage to spread them evenly.

Push the air out and tightly seal the bag. Cover with a weight equal to the weight of the plums and store in a cool dark place for 1-4 weeks. Flip the bag occasionally for a more even color.

When the weather is forecast to be sunny for 3 consecutive days, arrange the ume on a large tray. Make sure they&#39;re not touching or they will stick together. Place in a bright sunny area from morning to mid-afternoon, then return to the vinegar and repeat for 2-3 days.

Pour the leftover plum vinegar into a clean glass jar and add the plums. Rest for 5 days to plump them back up.

You can leave the plums in the vinegar (more juicy and vibrant) or drain the vinegar and use it for other recipes. If the umeboshi is not stored in the vinegar, they will be chewier and lighter in color. (I usually do half in half out.)

Store in a cool dark place for at least 3 months before eating. (The best time to eat is after 6-12 months). Enjoy!

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Top 6 tsukemono recipes from across the web

The most viewed tsukemono recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Japanese Pickled Cucumbers

Tsukemono (PIckled Daikon) from My ...

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Salt Pickled Cucumbers

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The most viewed tsukemono recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine