Japanese Pickled Cucumbers

With just a few simple ingredients, you can make this crunchy and refreshing Japanese Pickled Cucumber to serve alongside your meal. 

Japanese Pickled Cucumbers

INGREDIENTS

• 2 tsp kosher/sea salt (I use Diamond Crystal; use half for table salt) (0.4 oz, 10 g)
• ▢3 Tbsp sugar (1.1 oz, 30 g)
• ▢½ tsp Japanese karashi hot mustard (0.1 oz, 4 g; optional; You can substitute with Chinese mustard powder or Colman’s English mustard which are made from a hot, yellow variety of mustard seed similar to Japanese mustard.)
• ▢3 Persian/Japanese cucumbers (9.2 oz, 261 g)

INSTRUCTIONS

 

• 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.

To Serve and Store

• 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.

https://www.justonecookbook.com/pickled-cucumber/