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:
covered percent of daily need
Related Videos:
How to Make Japanese Pickled Cucumber (Recipe) きゅうりの漬物の作り方（レシピ）
