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Japanese soy vinegar pickled cucumbers

Japanese soy vinegar pickled cucumbers

I wanted something a little different than the typical pickled cucumbers to accompany some Asian dishes I’ve been making. These Japanese pickles use a combination of soy sauce, vinegar, water and sugar. They are great as a simple cold side dish, or on top of burgers or sandwiches. Put them in a salad with shrimp or salmon, or in a homemade poke bowl. Once you try them you’ll know how you’ll want to use them. Whenever I’m hungry in between meals I eat a few of these to curb my hunger too.

The flavor intensifies the longer it sits in the soy vinegar solution. I usually eat these within two hours of making them (while the cucumbers still retain their crunchiness) or overnight to up to two nights. Past that point I feel they are too salty, so make enough to only last a couple days max. They don’t require the traditional sterilized mason jar technique, so store them in tupperware or a bowl with a lid or plastic wrap. As easy as can be.

Japanese soy vinegar pickled cucumbers

recipe adapted from here.

Ingredients:

  • 2 large English cucumbers, cut into slices
  • 1/4 cup soy sauce
  • 1/4 cup water
  • 1/4 cup sugar
  • 1/4 cup vinegar

Instructions:

In a small pot, combine soy sauce, water, sugar, and vinegar. Bring to a boil and stir until sugar is completely dissolved. Pour into bowl of cucumbers, cover and set in fridge for 2 hours or up to two days.

*Should be eaten within two days or else they become too salty, in my opinion.

Japanese soy vinegar pickled cucumbers 1

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Here they are atop a Korean fried chicken sandwich made today.

Japanese soy vinegar pickled cucumbers

August 14, 2017
: easy

By:

Ingredients
  • 2 large English cucumbers, cut into slices
  • 1/4 cup soy sauce
  • 1/4 cup water
  • 1/4 cup sugar
  • 1/4 cup vinegar
Directions
  • Step 1 In a small pot, combine soy sauce, water, sugar, and vinegar. Bring to a boil and stir until sugar is completely dissolved. Pour into bowl of cucumbers, cover and set in fridge for 2 hours or up to two days.
  • Step 2 *Should be eaten within two days or else they become too salty, in my opinion.



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