These tasty Japanese pickles are easy to make and are the perfect snack or side dish to any meal. Small, seedless Japanese cucumbers are marinated for a short time (1-2 hours is all it takes!) in a simple and flavorful combination of soy sauce, rice vinegar, sesame oil and a bit of red chili pepper for a kick of spice.
Kyuri Tsukemono (Cucumber Pickles)
Submitted to Foodista by Bebe Love Okazu
3 to 4 Japanese cucumbers
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
Dried red chili peppers, optional
Rough chop cucumbers.
In a medium, securely sealable container, combine soy sauce, rice vinegar, and sesame oil.
Add cucumbers to the marinade, close container and shake.
Refrigerate for 1 to 2 hours. Shake cucumbers periodically, or leave overnight to marinate. Note, the longer the cucumbers are left in the marinade the saltier they become.
