Japanese Pickled Cucumber Recipes

JAPANESE-STYLE PICKLED CUCUMBER (SUNOMONO)

Steps:

• Place Persian cucumbers in a bowl; add salt and mix well. Let sit until cucumbers release their juices, about 10 minutes. Squeeze excess juice from cucumbers and drain.
• Whisk rice vinegar, white sugar, soy sauce, and sesame oil together in a bowl until sugar is dissolved; pour over cucumbers. Marinate for 30 minutes. Garnish with sesame seeds.

SALT PICKLED CUCUMBERS

Steps:

• Remove both ends of cucumbers.
• Place two cucumbers on a cutting board at a time, sprinkle a large pinch of salt (not in ingredients) over the cucumbers.
• Using both hands, roll the cucumbers back and forth on the cutting board, putting slight pressure on the cucumbers (note 3).
• When the green juice starts coming out on the board, rinse the cucumbers and pat them dry with kitchen paper.
• Put the cucumbers and the remaining ingredients in a zip lock bag, remove the air as much as possible, and seal the bag.
• Place the bag on a plate or in a container (in case the bag leaks), ensuring that cucumbers do not overlap, and leave them in the fridge overnight, up to 2 days.

JAPANESE PICKLED CUCUMBER

Steps:

• Place cucumbers in a bowl, sprinkle with salt, and let sit for 5-10 minutes.
• Rinse cucumbers under cold water to remove salt.
• Mix together rice vinegar, sugar, and salt, stirring until sugar and salt dissolve.
• Pour over cucumbers.
• Marinate cucumbers overnight in refrigerator in sealed container.