Quick Cucumber & Ginger Pickle

Quick Cucumber and Ginger Pickle

Sweet and crunchy, this pickle is quick and easy, complimenting just about any Japanese meal.

The pickle takes at least a couple of hours in the fridge to work its magic, but after that it should keep for at least a few days before losing its texture and crunch.

For more great Japanese recipes from The Muddled Pantry, please click here

Quick Cucumber & Ginger Pickle: Serves 4 to 6

  • 100ml Japanese Soya Sauce
  • 100ml rice vinegar
  • 4 tbsp. white sugar
  • 2 tsp. sesame oil
  • 1 large English cucumber
  • 1 to 2 tsp. salt
  • 30g ginger, peeled and finely julienned

Method:

  1. Combine the soya sauce, vinegar, sugar and sesame oil
  2. Cut off both ends of the cucumber
  3. Place the salt in your hands and rub the cucumber for a couple of minutes (your hands will turn green!)
  4. Rinse the cucumber
  5. Cut the cucumber in half lengthwise and scoop out the seeds with a teaspoon. Place the cucumber flesh side down on a chopping board and then gently hit it with a rolling pin. Don’t beat it to a pulp, you just want to break down the flesh slightly
  6. Cut the cucumber into bite-sized pieces
  7. Place the cucumber pieces and the julienned ginger into a plastic food bag, then add the combined pickling mixture
  8. Seal the bag and then leave in the fridge for at least 2 hours before serving

 

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