Shake-Shake Cucumber Pickles

Name: Shake-Shake Cucumber Pickles
Yield: 3 servings
Cuisine: American
Ingredients: 3 Cucumbers; 130 ml Soy sauce; 50 grams Sugar; 40 ml Vinegar; 10 grams Ginger; 1 rounded tablespoon Japanese mustard paste

cookpad.japan @cookpad_jp

I added vinegar to my usual recipe for mustard-pickled cucumber, and added some ginger too.

If you shake the bag several times while it's resting in the refrigerator, the pickles will become even tastier. Recipe by Raby

I added vinegar to my usual recipe for mustard-pickled cucumber, and added some ginger too.

If you shake the bag several times while it's resting in the refrigerator, the pickles will become even tastier. Recipe by Raby

cookpad.japan @cookpad_jp

I added vinegar to my usual recipe for mustard-pickled cucumber, and added some ginger too.

If you shake the bag several times while it's resting in the refrigerator, the pickles will become even tastier. Recipe by Raby

I added vinegar to my usual recipe for mustard-pickled cucumber, and added some ginger too.

If you shake the bag several times while it's resting in the refrigerator, the pickles will become even tastier. Recipe by Raby

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Ingredients

3 servings

3Cucumbers
130 mlSoy sauce
50 gramsSugar
40 mlVinegar
10 gramsGinger
1rounded tablespoon Japanese mustard paste

Saved

Steps

1

Cut off both ends of the cucumbers, randomly peel the skin all over (if this is too much work don't bother), and slice into 1 cm thick pieces. Finely julienne the ginger.
2

Put the cucumber, ginger and all the flavoring ingredients into a sealable container.
3

Put the lid on securely and shake the container well.
4

Put the container in a refrigerator. I recommending letting it marinate for at least 2 days, but you can start eating it the next day. It goes so well with plain rice! It works well as a drinking snack too.
5

This will keep for about 10 days in the refrigerator, immersed in the pickling liquid.