Cucumber Asazuke (Quick Pickle) Recipe

Cucumbers are abundant during summer. If you are a member of a CSA like me, you may occasionally get good amount of cucumbers. This is one of the ways to eat refreshing and crunchy cucumbers, which have properties to cool down your body.

I rarely see real Japanese cucumbers at Japanese grocery stores. They resemble Persian cucumbers, but longer. Kirby can be used for Japanese quick pickles this purpose. If you use waxy regular American cucumbers, remove the seeds and peel about 1/2 of the skin.

This type of tsukemono (quick pickles) can’t be kept long, as the vegetables gets too salty within a few days. Make a small amount each time you eat, as it doesn’t take long to prepare.


Print Friendly, PDF & Email

Be Social

Related Recipes