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Cucumber Pickles

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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

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.

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