Japanese-Style Pickled Whole Cucumbers (Asazuke)
Japanese-Style Pickled Whole Cucumbers are not only visually appealing but also a delightful treat to eat. These crunchy cucumbers, seasoned with just the right amount of saltiness, offer an addictive flavor that is cherished across generations in Japan.
Ingredients
- 2 Japanese or Persian cucumbers
- - 1 tsp salt (for rubbing on the cucumbers)
- ⅗ cup (145ml) water
- 0.07 oz. (2g) 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 vertically, leaving the skins at intervals with a peeler. Sprinkle salt on the cucumbers and 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 ziplock bag. Let the bag marinate in the refrigerator for about 3 to 12 hours.
- Take the cucumbers out of the ziplock bag, and enjoy them as they are or insert a disposable chopstick into each cucumber to make them easier to hold.
Notes
- You can store it in the refrigerator for up to 2 days.
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