Quick Pickled Japanese Cucumbers

This is a very basic Tsukemono recipe involving cukes and soy. They went quickly.


1 large cuke
1 tbsp fresh ginger (I used paste)
1/4 cup soy sauce
1/4 cup rice vinegar
tbsp sugar

Slice cucumber and cut slices in quarters or halves. Finely shred some gingerroot.
For a large cuke, mix 1/4 c soy sauce, 1/4 c rice vinegar and about a tablespoon of sugar. (Start there and experiment – you can go up to 2 T next time if you want it sweeter.)
Mix it all up and refrigerate for an hour or two or three before serving. It’s also good but different the next day. (Adapted from a recipe by Harumi Kurihara)

1 Comment

Filed under japanese challenge, low carb, Uncategorized, vegetarian

One response to “Quick Pickled Japanese Cucumbers

  1. Pingback: Japanese Challenge Complete! A Rundown of #MissysMidnightDiner | Missy's Recipes

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s