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Cucumber and Ginger Pickles

  • Author: Caroline Phelps
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: About 3 cups 1x
  • Category: Condiments
  • Method: Pickling
  • Cuisine: Japanese

Description

Sweet and tangy Japanese style cucumber and ginger pickles.


Ingredients

Scale
  • 1 English cucumber
  • 1 thumb size ginger (peeled and thinly sliced into strips)
  • 1/3 cup soy sauce
  • 1/3 cup rice vinegar
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon toasted sesame oil

Instructions

  1. Slice cucumber in half lengthwise and scrape off the seeds with a spoon. Slice cucumber into bite size strips.
  2. Put soy sauce, rice vinegar, sugar and toasted sesame oil in a bowl and stir until sugar has dissolved.
  3. Put cucumber and ginger in a ziploc bag and pour vinegar mix on top. Removed air before sealing the bag. Once sealed, lightly massage the cucumber and ginger, making sure the pickling liquid evenly coats all the vegetables.
  4. Refrigerate for at least 2 hours and for no more than 12. Drain pickling vinegar and keep the cucumber and ginger pickles in the fridge.

Notes

These cucumber and ginger pickles will keep refrigerated for up to 2 weeks.

Nutrition

  • Serving Size: 1 cup
  • Calories: 35
  • Sugar: 4.8 g
  • Sodium: 879.7 mg
  • Fat: 0.5 g
  • Saturated Fat: 0.1 g
  • Carbohydrates: 6.2 g
  • Fiber: 0.2 g
  • Protein: 1.4 g
  • Cholesterol: 0 mg

Keywords: recipe, tsukemono, pickled ginger, topping, side, vegan, vegetarian

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