Easy Japanese Pickled Cucumbers

February 23, 2014

These tasty Japanese pickles are easy to make and are the perfect snack or side dish to any meal. Small, seedless Japanese cucumbers are marinated for a short time (1-2 hours is all it takes!) in a simple and flavorful combination of soy sauce, rice vinegar, sesame oil and a bit of red chili pepper for a kick of spice.

Kyuri Tsukemono (Cucumber Pickles)
Submitted to Foodista by Bebe Love Okazu

3 to 4 Japanese cucumbers
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
Dried red chili peppers, optional

Rough chop cucumbers.

In a medium, securely sealable container, combine soy sauce, rice vinegar, and sesame oil.

Add cucumbers to the marinade, close container and shake.

Refrigerate for 1 to 2 hours. Shake cucumbers periodically, or leave overnight to marinate. Note, the longer the cucumbers are left in the marinade the saltier they become.