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

Top 4 tsukemono recipes from across the web

The most viewed tsukemono recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Japanese Pickled Cucumbers

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Top 4 tsukemono recipes from across the web

The most viewed tsukemono recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Japanese Pickled Cucumbers

Tsukemono (PIckled Daikon) from My ...

Pickled Cucumbers with Ginger

Salt Pickled Cucumbers

The most viewed tsukemono recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine