Cucumber and Wakame Pickles (Kyuuri to Wakame No Amasuzuke) |
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Prep Time: 5 Minutes Cook Time: 120 Minutes |
Ready In: 125 Minutes Servings: 6 |
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This recipe is from a great Japanese food site, Just Hungry. This is a Japanese style instant pickle, not one meant to be preserved like Western style pickles. These sweet and sour and salty pickles should be eaten within a few days, and kept in the refrigerator. This uses the fueru (or kind that just requires soaking) type of wakame Ingredients:
8 tablespoons rice wine vinegar |
1/2 teaspoon dashi powder or 1 piece kombu seaweed, 4 inches square |
1 1/2 tablespoons sugar |
1 teaspoon sea salt |
4 tablespoons boiling water |
1 whole dried red chili pepper (optional) |
1 large english cucumber |
2 tablespoons dried pre-cut wakame seaweed |
Directions:
1. Combine marinade ingredients in a zipper bag or non-metal bowl and shake/ stir until sugar is dissolved.
2. Cut cucumber into thick slices or small chunks. Place in marinade along with wakame.
3. Refrigerate 2-3 hours or overnight. Pour off marinade to serve.
4. NOTES: Marinade can be reused once, simply boil, let col, and add fresh veggies. Other veggies to try: turnips, carrots, radishes, daikon radishes.
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