Cucumber Pickles
CATEGORIES
INGREDIENTS
  • 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
  1. Slice the cucumber into 1/4" thick.
  2. Place in a large pot or bowl and sprinkle a liberal amount of pickling salt.
  3. Place a plate on top and apply some weight and let the salt leech the water from the cucumbers.
  4. 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.
  5. I usually change the water 3-4 times so the cucumber retains only a bit of the salty flavour.
  6. Squeeze out the excess water and place in a bowl.
  7. Ginger and Soya Dressing:
  8. Add to cucumber and leave in the fridge for a couple of days stirring occasionally.
  9. It should keep in the fridge for a couple of weeks.
  10. Optional, grated garlic can be added if you want.
  11. Japanese cooking does not use garlic traditionally
  12. but I do.
RECIPE BACKSTORY
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.