Wasabi Pickled Cucumbers

In Japanese, these are called kyuri no wasabizuke. These are great for wasabi lovers. Nice served with rice, sandwiches, curries - anything that could use a spicy, crunch! Hands on time for making these is about 10 minutes. Cooking time is actually time in the fridge for pickling. Preparation time is mostly draining.

• Ready In: 4 hrs 30 mins
• Serves: 4-6

Ingredients

• 4 -5  cucumbers, Kirby, Japanese, or seedless are best
• 4 -6  tablespoons sugar
• 1  tablespoon wasabi powder
• 1  tablespoon salt

Directions

1. Peel the cucumbers and place in a colander. Sprinkle with salt and leave for half and hour to and hour to drain. Massage gently or roll back and forth on cutting board to soften slightly. Don't break up the cucumbers, you just want their texture to be a bit more pliable than usual. Mix salt, sugar, and wasabi in a plastic bag. The salt and sugar may be adjusted to taste. Place the cucumbers in the bag and shake well. Tie the plastic bag closed and leave it in the refrigerator at least four hours or overnight. Rinse the pickles lightly and slice 1/4" to serve.