Japanese Pickled Whole Cucumbers (Asazuke)
Japanese Pickled Whole Cucumbers are not only visually appealing but also a delightful treat. These crunchy cucumbers, seasoned with just the right amount of salt, offer an addictive flavor that has been cherished for generations in Japan.
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Servings: 2
Ingredients
- 2 Japanese or Persian cucumbers
- 1 tsp salt (for rubbing the cucumbers)
- ⅔ cup water
- 0.07 oz kombu (dried kelp)
- ½ tsp sugar
- 1 tsp salt
- ½ tsp chili pepper (sliced)
Instructions
- Remove the stem ends of the cucumbers and peel them lengthwise using a peeler, leaving strips of skin at intervals. Sprinkle salt over the cucumbers and gently rub it in. Let them sit for about 3 minutes, then pat them dry with paper towels.
- Combine all the ingredients (cucumbers, water, kombu, sugar, salt, and chili pepper) in a Ziploc bag and seal it, pressing out as much air as possible. Let them marinate in the refrigerator for at least 3 hours.
- Remove the cucumbers from the bag and enjoy them as they are, or insert a disposable chopstick into each one to make them easier to hold.
Notes
- You can store it in the refrigerator for up to 2 days.
Nutrition
Calories: 18.63kcal Carbohydrates: 4.07g Protein: 0.65g Fat: 0.16g Saturated Fat: 0.03g Polyunsaturated Fat: 0.03g Monounsaturated Fat: 0.002g Sodium: 1187.9mg Potassium: 145.56mg Fiber: 0.63g Sugar: 2.58g Vitamin A: 12.29IU Vitamin C: 4.11mg Calcium: 19.91mg Iron: 0.3mg
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