Wasabi Pickled Cucumber

Name: Wasabi Pickled Cucumber
Total time: 120 s
Yield: 8 Servings
Cuisine: British
Ingredients: 1 large Continental Cucumber *about 300g; 1 teaspoon Salt; 1 tablespoon Sugar; 2-3 teaspoons grated Wasabi OR Wasabi Paste; 2 tablespoons Water *optional

Hiroko Liston @hirokoliston

Melbourne, Australia

As my family members don’t enjoy Wasabi, I make this ‘Wasabi Pickled Cucumber’ just for myself. Many recipes require a lot of Salt, about 3% of the weight of Cucumber, and that's too much for me. A lot of Sugar is also used. I actually tried the most common recipe and the result was far too salty and weirdly sweet. This recipe is just right for me, but it still is a very salty food.

Hiroko Liston @hirokoliston

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Ingredients

2 minutes plus resting time

8 Servings

1large Continental Cucumber *about 300g
1 teaspoonSalt
1 tablespoonSugar
2-3 teaspoonsgrated Wasabi OR Wasabi Paste
2 tablespoonsWater *optional

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Steps

2 minutes plus resting time

1

Trim the ends of Cucumber and cut into 1 to 2cm thick slices. I cut it diagonally.
2

Place everything in a ziplock bag, rub and 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.