Japanese Wasabi Pickled Cucumbers
User Reviews
4.9
44 reviews
Excellent
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Prep Time
10 mins
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Additional Time
12 hrs
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Total Time
12 hrs 10 mins
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Servings
6 portions
Japanese Wasabi Pickled Cucumbers
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A simple and flavorful recipe that's sure to be a favorite.
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Ingredients
- 500 g cucumber Japanese or Persian, Japanese or Persian varieties
- 65 g sugar
- 20 g salt
- 1 tbsp wasabi paste
Instructions
- Wash 500 g Japanese or Persian cucumber and cut off the ends.
- Cut up the cucumber into rough chucks, try and make sure every piece has skin attached.
- Place into a large zip lock bag.
- Add 65 g sugar, 20 g salt and 1 tbsp wasabi paste.
- Rub the ingredients all over the cucumber, try and make sure all of the cucumber is covered. You can do this from the outside of the zip lock bag, there's no need to get your hands dirty!
- Once evenly coated, seal the bag and leave in the fridge for 12 hours before eating. I recommend placing the bag in a container to prevent any leaks.
- Enjoy!
Notes
- Keep refrigerated and eat within 5-7 days.
- Keep refrigerated and eat within 5-7 days.
Genuine Reviews
User Reviews
Overall Rating
4.9
44 reviews
Excellent
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