Japanese Pickled Cucumbers (Kyuri Zuke)

Name: Japanese Pickled Cucumbers (Kyuri Zuke)
Total time: PT0D0H0M
Yield: makes About 3 Cups
Ingredients: 3 Japanese cucumbers or 6 kirbys, halved lengthwise, seeds removed; 1 ⁄ 3 dried wakame (seaweed), soaked in water for 10 minutes, roughly chopped; 3 tbsp. soy sauce; 1 tbsp. rice vinegar; 1 small carrot, grated

Serves
makes About 3 Cups

PHOTOGRAPHY BY TODD COLEMAN

The recipe for this pickle is a version of one described in The Folk Art of Japanese Country Cooking by Gaku Homma (North Atlantic Books, 1991).

Ingredients

3 Japanese cucumbers or 6 kirbys, halved lengthwise, seeds removed
¹⁄₃ dried wakame (seaweed), soaked in water for 10 minutes, roughly chopped
3 tbsp. soy sauce
1 tbsp. rice vinegar
1 small carrot, grated

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Instructions

Step 1

Break cucumbers by hand into small bite-size pieces; toss in a large bowl with wakame, soy sauce, vinegar, and carrots. Continue tossing until cucumbers release some of their liquid, 2-3 minutes. Cover with plastic wrap and refrigerate for 15 minutes; serve chilled.

Break cucumbers by hand into small bite-size pieces; toss in a large bowl with wakame, soy sauce, vinegar, and carrots. Continue tossing until cucumbers release some of their liquid, 2-3 minutes. Cover with plastic wrap and refrigerate for 15 minutes; serve chilled.