Zutaten für Japanese Pickled Cucumber
- English Cucumber
- 1 tablespoon salt
- ½ cup rice vinegar
- ¼ cup sugar
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Zubereitung von Japanese Pickled Cucumber
- Thinly slice 2 medium cucumbers (about 2 cups sliced). Place in a large bowl and sprinkle generously with 1 tablespoon of salt.
- Gently toss the cucumbers with the salt and let sit for 5-10 minutes to draw out excess moisture.
- Rinse the cucumbers thoroughly under cold water and drain well. Gently squeeze out any excess water.
- In a small saucepan, combine ½ cup rice vinegar, ¼ cup sugar, and 1 teaspoon salt. Heat over low heat, stirring constantly, until sugar and salt are completely dissolved.
- Allow the vinegar mixture to cool completely.
- Pour the cooled vinegar mixture over the cucumbers in the bowl. Gently toss to coat evenly.
- Transfer the cucumbers to an airtight container and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.
- Serve chilled. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
54 g
Sugar
30g
Fat
0g
Carbs
3g
Recipe Tags (Choose a tag and find related recipes!)
15 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Low Protein Healthy 5 Ingredients Or Less Lunch Salads Condiments Etc Side Dishes Vegetables Asian Japanese Easy No Cook Refrigerator Low Fat Picnic Spring Summer Vegetarian Dietary Low Cholesterol Seasonal Low Saturated Fat Low Calorie Low Carb Inexpensive Low In Something To Go Equipment Technique
