Quick Japanese cucumber pickles

Name: Quick Japanese cucumber pickles
Prep time: 10 min
Total time: 10 min
Yield: Makes: 3 Cups
Cuisine: Japanese
Ingredients: 3 Lebanese (short) or kirby cucumbers, cut into 5 mm (¼ inch) slices; 2 teaspoons salt; 250 ml (9 fl oz/1 cup) warm water; 125 ml (4 fl oz/½ cup) rice wine vinegar; 100 g (35 oz) caster (superfine) sugar

Preparation info

Makes:
3 Cups

Difficulty
Easy
Ready in
10 min

Appears in

My Street Food Kitchen

By Jennifer Joyce

Published 2015

About

You can make any pickled vegetable with this marinade, so try carrots, cauliflower, celery, fennel, daikon or baby turnips.

Ingredients

3 Lebanese (short) or kirby cucumbers, cut into 5 mm (¼ inch) slices
2 teaspoons salt

Asia
Japan
Preserve
Vegan

Method

Toss the cucumber with the salt in a bowl. Put the vinegar, sugar and water in another bowl and stir until the sugar is dissolved. Transfer the unrinsed cucumbers to a large sterilised glass jar or container (sterilising it in the dishwasher is fine) and pour the brine over. Cover and refrigerate for at least 1 day and up to 1 week before using.