Japanese Pickled Cucumbers Food

JAPANESE-STYLE PICKLED CUCUMBER (SUNOMONO)

Japanese-Style Pickled Cucumber (Sunomono) image

Quick and easy side dish to made that is extremely healthy and bursting with flavor!

Provided by Alex Mei

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled

Time 50m

Yield 8

Number Of Ingredients 7

Ingredients

1 pound Persian cucumbers, thinly sliced
1 teaspoon salt
⅔ cup rice vinegar
¼ cup white sugar
1 teaspoon soy sauce
1 teaspoon sesame oil
2 tablespoons sesame seeds

Steps:

Place Persian cucumbers in a bowl; add salt and mix well. Let sit until cucumbers release their juices, about 10 minutes. Squeeze excess juice from cucumbers and drain.
Whisk rice vinegar, white sugar, soy sauce, and sesame oil together in a bowl until sugar is dissolved; pour over cucumbers. Marinate for 30 minutes. Garnish with sesame seeds.

Nutrition Facts : Calories 51.2 calories, Carbohydrate 8.9 g, Fat 1.8 g, Fiber 0.6 g, Protein 0.8 g, SaturatedFat 0.3 g, Sodium 329.4 mg, Sugar 7.2 g

JAPANESE PICKLED CUCUMBER

Japanese Pickled Cucumber image

A very tasty and refreshing little treat! Goes great with sushi and as a side to spicy dishes, as a cooling accompaniment. Prep time does not include marinating time.

Provided by PalatablePastime

Categories Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1 English cucumber, thinly sliced
2 teaspoons salt (to sprinkle)
4 tablespoons rice vinegar
2 tablespoons sugar
1/4 teaspoon salt

Steps:

Place cucumbers in a bowl, sprinkle with salt, and let sit for 5-10 minutes.
Rinse cucumbers under cold water to remove salt.
Mix together rice vinegar, sugar, and salt, stirring until sugar and salt dissolve.
Pour over cucumbers.
Marinate cucumbers overnight in refrigerator in sealed container.

Nutrition Facts : Calories 35.7, Fat 0.1, Sodium 1309.6, Carbohydrate 9, Fiber 0.4, Sugar 7.5, Protein 0.5

JAPANESE PICKLED CUCUMBERS

Japanese Pickled Cucumbers image

With just a few simple ingredients, you can make this crunchy and refreshing Japanese Pickled Cucumber to serve alongside your meal.

Provided by Nami

Categories Side Dish

Time 10m

Number Of Ingredients 4

Ingredients

2 tsp kosher salt (Diamond Crystal; use half for table salt) ((0.4 oz, 10 g))
3 Tbsp sugar ((1.1 oz, 30 g))
½ tsp Japanese karashi hot mustard
3 Japanese or Persian cucumbers ((9.2 oz, 261 g))

Steps:

Gather all the ingredients.
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 the mixture. Pickle for a few hours (my preferred taste) or up to 1-2 days in the refrigerator.

Nutrition Facts : Calories 24 kcal, Carbohydrate 6 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 284 mg, Fiber 1 g, Sugar 5 g, UnsaturatedFat 2 g, ServingSize 1 serving

SPICY ASIAN CUCUMBERS

Spicy Asian Cucumbers image

Provided by Food Network Kitchen

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Chop 1 English cucumber. Sprinkle with 1 teaspoon kosher salt; let sit 10 minutes. Whisk 1 tablespoon rice vinegar, 2 teaspoons each sugar and soy sauce, 1/2 teaspoon sesame oil, 2 sliced scallions, 1 minced garlic clove and a pinch of red pepper flakes in a large bowl. Drain the cucumber and toss with the dressing; season with salt. Top with chopped cilantro.

FLASH KOREAN JAPANESE STYLE CUCUMBER AND DAIKON PICKLES

Flash Korean Japanese Style Cucumber and Daikon Pickles image

This is so simple. You use the equal amount of mirin, soy sauce, and rice vinegar as base for the pickle. My SIL's friend, Michelle brought this out for a dinner one night and I loved it because it was so simple to make. You can use any combination of cut up vegetable slices or chunks such as cucumbers, carrots, daikon, turnips, green beans, okra, etc. These pickles last in the refrigerator a long time - at least 6 months or so. As they age, the pickles will get stronger tasting - but I just love them that way! In addition to the main 3 pickle ingredients, you can add garlic, Korean chili peppers, Japanese chili peppers, sesame oil, kochujan, etc. I like to keep mine simple with garlic and Korean/Japanese red chili peppers only. As you eat the pickles, you can continue to add more fresh veggies to the jar. As time goes, the pickling brine will weaken from the liquids released by various vegetables and at some point in time needs to be redone. Serving is a total guess. Note: If you are using thick skinned American style cucumber, peel, seed and cut in half lengthwise first. If you are using Japanese, hothouse, or long thin cucumbers, no need to peel, seed, or cut in lengthwise first.

Provided by Rinshinomori

Categories Vegetable

Time 15m

Yield 3 3/4 cups, 30 serving(s)

Number Of Ingredients 8

Ingredients

1/2 cup mirin
1/2 cup soy sauce
1/2 cup rice vinegar
4 garlic cloves, minced
3 -4 korean red chili peppers (can use red chili flakes in a pinch) or 3 -4 japanese chili peppers (can use red chili flakes in a pinch)
1 1/4 cups cucumbers, sliced 1/2 inch (optional 3/4 inch chunks, see note above in description)
1 1/4 cups daikon radishes, peeled and sliced 1/2 inch (optional 3/4 inch chunks)
1/2-3/4 cup carrot, peeled and sliced 1/2 inch (optional 1/2 inch chunks)

Steps:

Combine all ingredients in a glass jar with a screw on top or close fitting top.
The vegetables will release liquids as they pickle. Shake them every now and then for the first 3-4 days.
Keep in refrigerator and enjoy with Korean or Japanese themed meals. Great on barbecues.

Nutrition Facts : Calories 8.6, Sodium 294.2, Carbohydrate 1.4, Fiber 0.2, Sugar 0.5, Protein 0.7

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