Craving a refreshing and tangy side dish that's ready in minutes? Look no further than quick pickled cucumbers! This simple recipe delivers a burst of bright, crunchy flavor, perfect for complementing grilled meats, sushi, or even enjoying on its own as a light snack. Forget lengthy fermentation processes; this method uses readily available ingredients and a short pickling time to achieve perfectly crisp, subtly sweet, and deliciously sour cucumbers. The vibrant green color and satisfying texture make this a stunning addition to any meal.
This incredibly easy recipe is ideal for both beginner cooks and experienced chefs looking for a quick and flavorful addition to their repertoire. We'll guide you through each step, ensuring you achieve perfectly pickled cucumbers every time. Ready to dive into the simple, yet incredibly satisfying world of quick pickled cucumbers? Let's get started!
Tools Needed
- Peeler
- Ziploc bag or similar container
Ingredients
- Cucumber: 1
- Salt: 1 teaspoon
- Garlic: a little
- Oil: 1/2 tablespoon
Step-by-Step Instructions
Step 1. Prepare the Cucumber
- Cut both ends off of the washed cucumber.
- Use a peeler to cut the cucumber in 4 places.
Step 2. Marinate the Cucumber
- Place the cucumber in a ziploc bag (or other suitable container).
- Add 1 teaspoon of salt.
- Add a little garlic.
- Add 1/2 tablespoon of oil.
- Knead thoroughly.
Step 3. Chill and Serve
- Refrigerate for 3 hours.
Read more: Kinpira Gobo Recipe: A Sweet & Savory Japanese Side Dish
Tips
- Peeling the cucumber allows the sauce to penetrate better, resulting in a more delicious flavor.
- The amount of salt and oil can be adjusted to your preference. You can use more or less depending on your taste.
- For a festive presentation, skewer the cucumber onto chopsticks.
Nutrition
- N/A
FAQs
1. Can I use other types of cucumbers besides Japanese cucumbers?
Yes! English cucumbers or Persian cucumbers work well, just adjust the pickling time slightly depending on their thickness. Thicker cucumbers may need a bit longer.
2. How long can I store the pickled cucumbers?
Store them in an airtight container in the refrigerator for up to 5 days. They’ll be best within the first 3 days for optimal crispness.
This simple sunomono recipe is a perfect way to brighten up any meal. Enjoy the refreshing crunch and tangy flavor as a side dish, topping, or even a light snack. With minimal effort and readily available ingredients, you'll be enjoying homemade pickled cucumbers in no time!