Wasabi Cucumber Pickles
These delicious Japanese-style quick pickles are made with just 4 simple ingredients and flavored with a fiery kick of wasabi. It's ready in just 12 hours and makes the perfect appetizer, side, or snack!
- Prep time
- 10 min
- Cook time
- 8 hr 31 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 500 g Japanese cucumber (or Persian cucumber (if using English cucumber, cut in half lengthways and scrape out the seeds first))
- 65 g sugar
- 20 g salt
- 1 tbsp wasabi paste
Instructions
- 1
Wash 500 g Japanese cucumber and cut off the ends.
- 2
Cut up the cucumber into rough chucks, try and make sure every piece has skin attached.
- 3
Place into a large zip lock bag.
- 4
Add 65 g sugar, 20 g salt and 1 tbsp wasabi paste.
- 5
Rub the ingredients all over the cucumber, try and make sure all of the cucumber is covered. You can do this from the outside of the zip lock bag, there's no need to get your hands dirty!
- 6
Once evenly coated, seal the bag and leave in the fridge for 12 hours before eating. I recommend placing the bag in a container to prevent any leaks.
- 7
Enjoy!