Description
How to make Japanese Wasabi Pickled Cucumbers with a spicy kick!
Instructions
- Wash the cucumber and cut off each end.
- Cut up the cucumber into large chucks (or slice long ways if you prefer). Make sure to keep the skin on.
- Put the cut up cucumber into a large zip lock bag.
- Add 65g sugar, 20g of salt and 20g wasabi paste.
- Rub the ingredients all over the cucumber, try and make sure all of the cucumber is covered. You can do this from the outside of the zip lock bag, there's no need to get your hands dirty!
- Once it's covered, seal the bag and leave in the fridge for 12 hours before eating.
- You can transfer to a airtight jar if you prefer.
- Keep refrigerated and eat within 1 week.
- Enjoy as a side with a kick!
Notes
This recipe makes enough for about 6 side dish servings.
- Prep Time: 5 minutes
- Pickling Time: 12 hours
- Cook Time: 12 hours 5 minutes
- Category: Sides
- Method: Pickling
- Cuisine: Japanese
Keywords: pickled cucumber,cucumber pickles,Japanese wasabi cucumber,Japanese style pickled cucumber,Japanese wasabi pickled cucumber recipe