Quick Japanese Pickled Cucumbers

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

1. 1

   Begin 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.

2. 2

   Place 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.

3. 3

   Begin by discarding the konbu from the pickles. When ready to serve, mix the cucumbers gently to ensure the lemon zest is evenly spread. Use chopsticks or a fork to remove the pickles from the bowl, allowing any extra liquid to drip off. Finish by sprinkling sesame seeds over the pickles before serving them.

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• 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.