More Great Recipes: Asian | Condiment, Sauce

Cucumber Pickles


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By cary
Member since 2006

Serves | Prep Time | Cook Time

Ingredients

cucumber
pickling salt
Ginger and Soya Dressing:
1/4 cup Kikkoman soya sauce
1/4 cup water
2-3 tablespoon rice vinegar
1" piece of fresh ginger grated


Slice the cucumber into 1/4" thick.


Place in a large pot or bowl and sprinkle a liberal amount of pickling salt.


Place a plate on top and apply some weight and let the salt leech the water from the cucumbers.


In 2-3 days when the thickness shrinks to a little more than 1/8" thick, remove weight and soak the cucumbers in fresh water to remove the excess salt.


I usually change the water 3-4 times so the cucumber retains only a bit of the salty flavour.


Squeeze out the excess water and place in a bowl.


Ginger and Soya Dressing:


Add to cucumber and leave in the fridge for a couple of days stirring occasionally.


It should keep in the fridge for a couple of weeks.


Optional, grated garlic can be added if you want.


Japanese cooking does not use garlic traditionally


but I do.


Pairs Well With


Notes

Every Japanese meal is always accompanied by some sort of pickled veggie. Here is one from my Granny

Any type of cucumber can be used however I prefer either Dill Cucumber or an Asian Cucumber which is like a mini English cucumber.

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