Wasabi Pickled Cucumbers Recipes
CUCUMBERS WITH WASABI AND RICE VINEGAR
Provided by Maggie Ruggiero
Categories Side No-Cook Quick & Easy Vinegar Cucumber Spring Summer Healthy Potluck Gourmet Fat Free Sugar Conscious Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Very thinly slice cucumbers crosswise with slicer; toss with 1 teaspoon salt and drain in a colander 15 minutes. Rinse cucumbers under cold water, then squeeze handfuls to remove excess water; pat dry.
- Stir together wasabi powder and water in a bowl and let stand 5 minutes. Add vinegar, sugar, and soy sauce, whisking until sugar has dissolved. Add cucumbers and toss well.
WASABI PICKLED CUCUMBERS
In Japanese, these are called kyuri no wasabizuke. These are great for wasabi lovers. Nice served with rice, sandwiches, curries - anything that could use a spicy, crunch! Hands on time for making these is about 10 minutes. Cooking time is actually time in the fridge for pickling. Preparation time is mostly draining.
Provided by Cinnamon Turtle
Categories Vegetable
Time 4h30m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Peel the cucumbers and place in a colander. Sprinkle with salt and leave for half and hour to and hour to drain. Massage gently or roll back and forth on cutting board to soften slightly. Don't break up the cucumbers, you just want their texture to be a bit more pliable than usual. Mix salt, sugar, and wasabi in a plastic bag. The salt and sugar may be adjusted to taste. Place the cucumbers in the bag and shake well. Tie the plastic bag closed and leave it in the refrigerator at least four hours or overnight. Rinse the pickles lightly and slice 1/4" to serve.
Nutrition Facts : Calories 93.9, Fat 0.3, SaturatedFat 0.1, Sodium 1750.3, Carbohydrate 23.5, Fiber 1.5, Sugar 17.6, Protein 2
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