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Japanese Style Pickled Cucumber

Makes: 6 servings

Ingredients:

1 English cucumber, thinly sliced
1 Tbsp. salt
1/2 cup rice vinegar
3 Tbsps. sugar
1 Tbsp. soy sauce
1 Tbsp. red pepper flakes(optional)

Cooking:

1. Combine cucumbers and salt in a medium bowl; let stand 20 minutes. Rinse, drain, pat dry and place into a medium bowl.

2. In a small saucepan bring remaining ingredients to a boil. Remove from heat and stir until sugar dissolves. Pour over cucumbers, stir and cover with plastic wrap. Set aside for 10 minutes. Place in a covered container and refrigerate for up to a month.

Adapted from Martin Yan’s Quick & Easy (Chronicle Books)
Copyright Yan Can Cook Group 2005