Pickled Cucumber

You can never have too many side dish recipes, so give Pickled Cucumber a try. One portion of this dish contains about 1g of protein, 0g of fat, and a total of 62 calories. For 63 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. This recipe serves 4. 63 people have made this recipe and would make it again. It is brought to you by Just One Cookbook. If you have cucumbers, mustard, tea bag, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly diet. From preparation to the plate, this recipe takes approximately 10 minutes. With a spoonacular score of 34%, this dish is not so great. Pickled Cucumber, Hot Pickled Cucumber, and Pickled Cucumber Salad are very similar to this recipe.

Servings: 4

Preparation duration: 10 minutes

 

Ingredients:

3 Japanese or Persian cucumbers (9.2 oz, 261 g)

½ tsp. (0.1 oz, 4 g) Japanese karashi mustard (Optional)

2 tsp. (0.4 oz, 10 g) salt

3 Tbsp. (11 oz, 30 g) sugar

1 sealable zipper storage bag (gallon size)

Equipment:

Cooking instruction summary:

Combine salt, sugar, and Japanese karashi mustard in the sealable plastic storage bag and mix well together.Cut ½ inch off the ends of the cucumbers. Rub the ends together to get rid of bitter taste.Put the cucumbers in the bag and squeeze out the air, close the bag tightly. Rub the cucumbers well with mixture. Store in the refrigerator for up to 3 days.Taste test your tsukemono to your preferred taste. If you like to pickle more, leave it in the bag for a little longer. When it’s ready, slice the cucumber and serve. They should be eaten within a few days and stored in the refrigerator.

 

Step by step:


1. Combine salt, sugar, and Japanese karashi mustard in the sealable plastic storage bag and mix well together.

2. Cut ½ inch off the ends of the cucumbers. Rub the ends together to get rid of bitter taste.

3. Put the cucumbers in the bag and squeeze out the air, close the bag tightly. Rub the cucumbers well with mixture. Store in the refrigerator for up to 3 days.Taste test your tsukemono to your preferred taste. If you like to pickle more, leave it in the bag for a little longer. When it’s ready, slice the cucumber and serve. They should be eaten within a few days and stored in the refrigerator.


Nutrition Information:

Quickview
62k Calories
1g Protein
0.39g Total Fat
13g Carbs
2% Health Score
Limit These
Calories
62k
3%

Fat
0.39g
1%

  Saturated Fat
0.03g
0%

Carbohydrates
13g
5%

  Sugar
12g
13%

Cholesterol
0.0mg
0%

Sodium
1174mg
51%

Get Enough Of These
Protein
1g
3%

Vitamin K
16µg
15%

Potassium
307mg
9%

Vitamin C
7mg
9%

Manganese
0.17mg
9%

Copper
0.16mg
8%

Folate
31µg
8%

Magnesium
27mg
7%

Fiber
1g
6%

Vitamin B6
0.12mg
6%

Vitamin B5
0.54mg
5%

Phosphorus
47mg
5%

Vitamin B1
0.07mg
5%

Vitamin B2
0.06mg
3%

Calcium
32mg
3%

Vitamin A
162IU
3%

Iron
0.52mg
3%

Zinc
0.39mg
3%

covered percent of daily need
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Related Videos:

How to Make Japanese Pickled Cucumber (Recipe) きゅうりの漬物の作り方(レシピ)

 

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Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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