CUCUMBER TSUKEMONO-きゅうりの漬物
Tsukemono means “pickled” in Japanese. Most every meal will have a certain type of vegetable tsukemono on the side. You can pickle vegetables with salt, vinegar, miso and soy sauce. You can pickle just about anything except anything that’s too starchy like potatoes. Try this recipe on your favorite vegetable. My mom always had a tub filled with all sorts of Tsukemono. My favorites include, cucumbers, napa cabbage, eggplant and celery.
2 Japanese Cucumbers, sliced (find Japanese cucumbers at a Japanese Market)
1 tsp. salt
2 tbsp. Japanese vinegar
2 tbsp. mirin
4 tbsp. soy sauce
3 cm pieces peeled and grated ginger
1. Slice the cucumbers as thin as you like. You can also make them into cubes, either way works. Sprinkle salt and set aside for about an hour. Cucumbers release water so squeeze the excess water. Bite a small piece to see if it is too salty, if it is wash with water and squeeze.
2. Mix the Japanese vinegar, mirin, soy sauce and ginger. In a shallow plate or container combine the cucumbers to the mixture and set aside in the fridge for at least an hour or overnight.
