Wasabi Pickled Cucumbers
- Ready In:
- 4hrs 30mins
- 4 -5 cucumbers, Kirby, Japanese, or seedless are best
- 4 -6 tablespoons sugar
- 1 tablespoon wasabi powder
- 1 tablespoon salt
- 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.
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