Cucumber Pickles
Why I Love This Recipe
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.
Ingredients You'll Need
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
Directions
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.
