Lightly Pickled Cucumbers
These cool, crisp cucumbers will change your image of what a pickle is.
10 minutes
54kcal
0.6g
- Nutrition facts are for one serving.
Ingredients(Servings: 4)
Directions
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Partially peel cucumbers lengthwise to form alternate peeled and unpeeled stripes, then rub with salt (separate from listed amount). Wash salt off and slice cucumbers in half lengthwise. Lightly pound with a rolling pin and then cut horizontally into thirds. Remove seeds from chili pepper.
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Mix ingredients for pickling sauce (A) in a pan and bring to a boil.
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While pickling sauce is still warm, add cucumbers and chilli pepper (1) to sauce and allow to sit until pickling sauce cools. When cool, serve pickled cucumbers in a bowl topped with aojiso leaves.
Cooking Basics
Cucumbers - rolling in salt
Place a washed cucumber onto a cutting board, sprinkle on some salt and roll the cucumber in the salt. Doing so will remove the stipples (bumps) and refresh both the color and flavor. This preparation method is called “itazuri” in Japanese. The recommended amount of salt for 1 cucumber is about 1/2 to 1 tsp. After performing itazuri, quickly rinse off the cucumber and then cut up.
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