Posted in Recipes

Soy-Pickled Cucumber

Soy-pickled Cucumber 1

Today’s post is really just the result of me playing around with a number of different pickling recipes from both Chinese and Japanese cuisine. In many cucumber pickles, small ‘dill-pickle’ sized ‘cukes’ are used, and the pickling is by way of lactic acid fermentation for at least part of the process. Here, I am using large, seedless, English cucumbers and I am ‘quick-pickling’ using rice vinegar as the agent, and soy sauce, ginger, sesame seeds and rice wine for seasoning…

Soy-pickled Cucumber 2

I cut my cucumber into half-inch slices (which is a bit thicker than one might normally encounter). I used one whole cucumber and tossed the slices with about a tablespoon of coarse (non-iodized) salt, leaving them to macerate for about an hour or so.


Soy-pickled Cucumber 3

Once the slices are nicely softened, rinse them well and squeeze gently so as to remove as much liquid as possible without crushing them. Next, toss in a tablespoon or so each of lightly toasted sesame seeds and finely slivered fresh ginger.


Soy-pickled Cucumber 4

Finally, make up a pickling medium of 6 parts rice vinegar, two parts light, good quality soy sauce, and one part rice wine, place the cucumber, ginger and sesame seeds in a suitable jar and pour over the medium. Store the pickle in a cool place for at least three days before using.

If you like, you can vary the ratio of liquids in the pickling medium and, if desired, add a little sugar to taste. One or two dried chilies may suit your palate as well…

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