With just a few simple ingredients, you can make this crunchy and refreshing Japanese Pickled Cucumber to serve alongside your meal.
Gather all the ingredients.
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.
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.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.
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