Speedy pickled cucumbers for a Japanese-inspired tangy side dish.
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Nutrition per Serving
Ingredients
Estimated total cost: €1.77 · €0.44/serving
- 1/4 cup shio or fine traditional salt (preferably sea salt)Est. price €0.10–€0.30
- 1 (3- to 4-inch) piece konbu (giant kelp), dried (remove before serving)Est. price €1.50–€4.00
- Toasted sesame seeds, for garnish (lightly toast in a dry pan for enhanced flavor)Est. price €0.02–€0.08
- Julienned zest of 1 lemon (use a microplane for fine shreds)Est. price €0.15–€0.40
Steps
- 1Begin by trimming the ends of the cucumbers. Halve them lengthwise and remove the seeds using a small spoon. Proceed to slice them thinly and combine with salt in a spacious bowl. Allow them to rest for 5 minutes before massaging the cucumbers by hand for a minute or two to extract moisture. Finally, discard the liquid from the bowl.
- 2Place the konbu in the middle of the cucumbers and sprinkle the lemon zest on top. Place a plate that can fit snugly inside the bowl over the vegetables. Add a weight on top of the plate and let it sit for 1 hour.
Cultural note
Japanese pickled cucumbers, known as 'sunomono,' are a traditional dish in Japanese cuisine. They are often served as a refreshing side dish or accompaniment to main meals, showcasing the balance of flavors and textures in Japanese cooking.
Seasonal note
Quick Japanese pickled cucumbers are best made in the summer when Japanese cucumbers are in season and at their peak freshness, ensuring a crisp and flavorful result.
Health note
These pickled cucumbers are low in calories and fat, making them a light and healthy snack or side dish. They are a good source of fiber and vitamin C, promoting digestive health and immune function.
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