Japanese Pickled Cucumbers

Name: Acar Mentimun Jepang
Prep time: 10 min
Total time: 10 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 2 tsp Diamond Crystal kosher 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))

With just a few simple ingredients, you can make this easy recipe for crunchy and refreshing Japanese Pickled Cucumbers. They make a tasty palate cleanser to serve alongside your dinner or lunch meal.

⏱️ 10 min 🔪 Prep: 10 min 📊 Easy ⭐ 4.7 (87) 👁️ 1 views

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Foto: Just One Cookbook

Ingredients

4 servings

2 tsp Diamond Crystal kosher 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

Before You Start…Please note that this recipe requires at least 4–5 hours of pickling time.
Combine 2 tsp Diamond Crystal kosher salt, 3 Tbsp sugar, and ½ tsp Japanese karashi hot mustard (optional) in the resealable plastic storage bag and mix well together.
Cut off ½ inch from the ends of 3 Japanese or Persian cucumbers. Rub them together on the ends to get rid of the bitter taste.
Put the cucumbers in the bag, squeeze out the air, and seal the bag tightly. Rub the cucumbers well with the mixture. Pickle for 4–5 hours (my preferred taste) or up to 1–2 days in the refrigerator.
When the cucumbers are ready, discard the liquid and slice the cucumber before serving. Store the cucumbers in the refrigerator and consume within 2–3 days after removing from the pickling solution.