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You are here: Home / Recipes / Tsukemono – Quick Pickled Cucumbers

Tsukemono – Quick Pickled Cucumbers

October 9, 2009 by Benjamin and Koshiki Leave a Comment

pickled_cucumber

An easy recipe for refrigerator pickles. This recipe works best if you can find smaller cucumbers. These are the kind sold at farmers markets and grocery stores for making dill pickles.

Ingredients

cucumbers – smaller, young cucumbers are best
salt

Pickling Sauce
Chili garlic sauce….. 1/4 teaspoon
Sesame Oil……. 2 tablespoons
Soy Sauce ….. 3 tablespoons
Sugar ….. 1/2 teaspoon
Sake …… 3 tablespoons

cucumbers for pickling

cucumbers for pickling

1. Wash cucumbers.

cutting cucumbers

cutting cucumbers

2. Cut cucumbers. In this recipe, the pickles are quickly cut into small wedge shapes by cutting the cucumber at angle and then straight across  and then repeat.

3. Lightly sprinkle with salt and then apply pressure for several hours to draw water out of the cucumbers.  I used a plastic pickling container with a screw top that will apply pressure to your vegetables. If you don’t have that, place the pickles in a plastic bag, lightly salt and then place a weight, like a heavy plate,  on the bag.

make sauce

make sauce

4. Mix together ingredients for the sauce.  You can find Chinese  chili garlic, tobanjiang,  sauce in any Asian food stores. This is what I used in this recipe to add a little heat.

5. Rinse cucumbers with water to remove excess salt and then gently squeeze your cut cucumber to remove excess water.

6. Add sauce to pickles and let sit for a few hours before serving. Quick pickles like these are best eaten withing a week.

Filed Under: Recipes, Tsukemono Tagged With: cucumber, pickles, recipe

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A food blog brought to by Koshiki Yonemura. After almost two decades of running a restaurant in St. Paul with my husband, I now operate a boutique travel company, teach cooking classes and share recipes on this blog. Please leave a comment or send a message. I'd love to hear from you!

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