Mustard Pickled Cucumber

Name: Mustard Pickled Cucumber
Yield: 4 servings
Cuisine: British
Ingredients: 1 large Continental Cucumber *about 300g; 1 teaspoon Salt; 1 tablespoon Sugar; 1 tablespoon Mustard Powder *I used Japanese Mustard that is quite hot; 2 tablespoons Water *optional

Hiroko Liston @hirokoliston

Melbourne, Australia

Mustard Pickled Vegetables are called ‘Karashi-zuke’ in Japan. Eggplant, Daikon, Turnip, and many other vegetables can be pickled. They are quite sweet and have a sharp flavour of Mustard. I didn’t like it at all when I was a child. Today, I made it for the first time in many years. My daughter tasted it for the first time and said, ‘Eww, it tastes strange’, then she shivered with a frowning face. Well, I enjoyed it very much with my cold beer.

Hiroko Liston @hirokoliston

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Ingredients

4 servings

1large Continental Cucumber *about 300g
Marinade
1 teaspoonSalt
1 tablespoonSugar
1 tablespoonMustard Powder *I used Japanese Mustard that is quite hot
2 tablespoonsWater *optional

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Steps

1

Place Salt, Sugar, Mustard Powder and Water in a ziplock bag, rub and combine well.
2

Trim the ends of the Cucumber and cut into 1 to 2cm thick pieces.
3

Add the Cucumber pieces to the bag, combine well, then remove the air. Leave the bag in the fridge for several hours. *Note: Change the position occasionally, so that the Cucumber pieces will get pickled evenly.