I made mom lunch recently and took her some of these pickles, that she LOVED. She gave me the recipe / technique on getting it right so I thought I’d share this with whomever wanted to use it!
Japanese Quick Cucumber Pickle
Ingredients: (portions all depend on how much cucumber you use)
- English Cucumber
- Salt
- Soy Sauce (I always use low sodium)
- Sesame oil
Directions:
- Peel strips of these cucumber skin to make the cucumber look nice.
- Cut the cucumber in half, lengthwise.
- Slice cucumber in to thin but even slices.
- Place cucumber in a bowl and add some salt so that all the pieces get salted. Let sit for a few minutes, until cucumber becomes less crunchy and bendable.
- Rinse well and squeeze out liquid the salt has pulled out of the slices. The cucumber should taste a little salty but still like cucumber after rinsing.
- Place cucumber slices in a clean bowl and add some soy sauce over them. You don’t need a lot but enough that it can touch all the slices.
- Add a dash of sesame oil to the bowl (a little bit goes a long way).
- Stir and let sit for 5-10 minutes (maybe more if you have more than 1 whole cucumber).
- Enjoy!
The most difficult part is making thin, even slices of cucumber because I don’t want to cut it slowly. But with practice, I’ve gotten better.
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