tsukemono japanese pickle

This light and refreshing Japanese Pickled Cucumber is the perfect accompaniment to rice and your favorite Japanese dish.  It also makes a great addition to a poke bowl! 

Japanese Pickled Cucumber

Kosher salt (for sprinkling)

English cucumber cucumber

rice vinegar vinegar

ts sugar

ts salt

ts sesame oil

soy sauce

sesame seeds

green onion (sliced)

Very thinly slice the cucumber

Sprinkle salt on the thin slices of English cucumber.  Leave these in a colander to drain for approximately 20 -30 minutes

Rinse the cucumber slices with water and drain.  Gently squeeze out excess water and pat dry with a paper towel.

Place the cucumber in a bowl, and add the rice vinegar, sugar, sesame oil, salt, and soy sauce.  Mix well.

Best to cover and leave to marinate in your refrigerator for a few hours so the flavors can meld. However, you can eat after marinating for 30 minutes if you just can&#039;t wait.  :-)

When ready to serve, sprinkle with sesame seeds and garnish with green onions.&nbsp;

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Japanese Pickled Cucumber

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