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Soy Pickled Cucumbers

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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4
Course: Appetizer, Side Dish
Cuisine: Japanese
Ingredients Method

Ingredients
  

  • Japanese or Persian cucumbers: 2 cups sliced into 1/8-inch (3–4 mm) rounds
  • Salt: 1 tsp
  • Soy sauce: 1/4 cup
  • Sugar: 3 tbsp
  • Rice vinegar: 2 tbsp
  • Sliced chili pepper: 1 tsp
  • Julienned ginger: 1 1/2 tbsp

Method
 

  1. Trim the ends off the cucumbers and slice them into 1/8-inch (3–4 mm) rounds.
  2. Add the salt, massage well, and let sit for 5 minutes until they get sweaty.
  3. In a microwave-safe bowl, combine the soy sauce, sugar, rice vinegar, chili pepper, and julienned ginger. Microwave for about 2 minutes, then stir until the sugar dissolves. Set aside.
  4. After 5 minutes, squeeze as much moisture as possible from the cucumbers.
  5. Transfer the cucumbers to a container and pour the marinade over them. Mix well and efrigerate for at least 20 minutes before serving.
  6. Enjoy right away, or let the cucumbers marinate overnight for the best flavor.
    7. These soy pickled cucumbers will keep in the refrigerator for up to 1 week.
    If you prefer a lighter flavor and don’t want the cucumbers to become too salty over time, drain off most of the marinade after the first day and store the cucumbers in a sealed container. This helps maintain their crunch while preventing the flavor from becoming overly intense.