Japanese Quick Pickled Cucumbers

The inspiration for this one was:

1) I was having folks over for dinner and every dish I had planned was (miraculously) regionally cohesive, but I needed an appetizer.

2) There’s this restaurant in Brooklyn, Kings County Imperial, which I love and miss and one of the things I would always get there was their Sichuan cucumber because it was so fresh and delicious, and a great compliment to the warmer, heavier dishes I would also always get.

So, I found this recipe from The Lemon Bowl and it’s so quick and easy and delicious and people asked for the recipe. Here it is:

Mix together

– 1/4c rice vinegar

– 2tbsp soy sauce (I used Braggs – my current alternative of choice)

– 1tsp sugar

– 1tsp sesame oil

– 1tsp chili paste (I didn’t have this and it was fine without but would have been great with!)

Add in:

– 1 large (or 4 Persian) sliced cucumbers

– 2 diced scallions

Let sit at room temp for at least 15 minutes

Garnish with sesame seeds!

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