Pickled Cucumbers with Ginger
Add zesty flavor and a warm aroma to your Japanese pickles with this easy recipe for Pickled Cucumbers with Ginger. These quick-pickled tsukemono (漬物) make a refreshing palate cleanser and crunchy side dish in your Japanese meal. They‘re delicious with steamed rice!
Foto: Just One CookbookIngredients
- 3 Japanese or Persian cucumbers ((8.8 oz, 250 g))
- 1 tsp Diamond Crystal kosher salt ((5 g; 2% of the cucumber weight))
- ½ knob ginger ((½ inch, 1.3 cm))
Steps
Before You Start: Please note that this recipe requires a quick pickling time of 2 hours. Gather all the ingredients.
Rinse 3 Japanese or Persian cucumbers and cut off both ends.
Rub the end piece and cut end together until you see the small bubbles. This removes the bitterness from the cucumber. Discard the end pieces.
Slice the cucumbers.
Peel ½ knob ginger and cut it into julienne strips.
Put the sliced cucumbers, 1 tsp Diamond Crystal kosher salt, and ginger strips into a resealable plastic bag.
Remove the air completely and seal the bag.
Place a heavy object on top of the bag and refrigerate it for 1–2 hours. Here, I sandwiched the resealable bag with two plates and then put a mortar on top. I recommend 3 hours at most, because otherwise it gets too salty. Check the level of saltiness according to your preference. Enjoy!
You can keep the pickles in the refrigerator for 2–3 days. When the flavor is getting strong, remove the solution and store the pickles in an airtight container.
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