Ingredients for Japanese Pickled Cucumber
- English Cucumber
- 1 tablespoon salt
- ½ cup rice vinegar
- ¼ cup sugar
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How to Make 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