Cucumber Wasabizuke (Wasabi Cucumber Pickles)
If you are looking to add the distinctive kick of wasabi to your pickles, Cucumber Wasabizuke is definitely worth trying. The crisp texture of cucumbers pairs beautifully with the refreshing flavor of wasabi, creating a simple yet flavorful pickle that is perfect as a small side dish or a palate cleanser to complement any meal.
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Servings: 3
Ingredients
- 7 oz Japanese or Persian cucumbers
- ½ tsp salt
- ½ Tbsp sugar
- 2 tsp wasabi paste (about 0.18 oz/5 g per tsp)
Instructions
- Trim both ends of the cucumbers and cut them diagonally into slices about ¼ to ½ inch (8-10 mm) thick.
- Place the cucumbers in a zip-top bag and add salt, sugar, and wasabi, then toss to coat evenly. Seal the bag, pressing out as much air as possible, and let it sit in the refrigerator overnight (8-10 hours) or longer to allow the flavors to infuse.
Notes
- The pickle will keep in the refrigerator for up to 3 days.
Nutrition
Calories: 20.83kcal Carbohydrates: 4.75g Protein: 0.58g Fat: 0.12g Saturated Fat: 0.02g Polyunsaturated Fat: 0.02g Monounsaturated Fat: 0.001g Sodium: 395.1mg Potassium: 113.99mg Fiber: 0.66g Sugar: 3.04g Vitamin A: 3.85IU Vitamin C: 3.42mg Calcium: 14.59mg Iron: 0.2mg
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