Japanese Pickled Cucumber
Marinated in a simple pickling agent, this quick and easy Japanese Pickled Cucumber is a refreshing side or appetizer to serve with your meal!
Servings: 3
Ingredients
- 1 English cucumber, (2 Japanese/Persian cucumbers)
- ¼ tsp kosher/sea salt (I use Diamond Crystal; use half for table salt)
- ½ tsp toasted white sesame seeds, (to garnish)
For the Seasonings
- 2 Tbsp soy sauce
- 1 Tbsp sesame oil (roasted)
- ½ tsp la-yu (Japanese chili oil), (add more for a spicier pickle)
- ½ tsp sugar
Instructions
- In a small bowl, whisk together all the ingredients for seasonings.
- Alternately peel a ½-inch (1.3 cm) wide strip lengthwise, leaving a strip of the skin intact. With this method, the cucumber slices have some decorative dark green accents and a little bit of extra crunchiness. Cut the cucumber in the Japanese cutting technique called Rangiri. Sprinkle salt over the cucumbers and rub them. After 5 minutes, squeeze water out. This step is important so the moisture in the cucumber does not come out during pickling.
- In a resealable plastic bag, add the seasonings and cucumbers and rub from outside the bag. Keep in the refrigerator for 2 hours.
To Serve and Store
- Sprinkle some sesame seeds and serve. Keep the leftovers in an airtight container and store in the refrigerator for up to 2 days. Discard the pickle solution after 2 hours or when cucumber is pickled to your liking.