Pounded and Rubbed Cucumbers

A perfect recipe when you need to use a bunch of cucumbers.Since the marinade does not completely submerge the cucumbers, mix occasionally for the marinade to season the cucumbers.It may seem watery when the cucumbers releases their water content, but this prevents the marinade from completely overwhelming the flavor. For 2 to 3 servings. Recipe by Nacchi sencho

I was wowed by this dish at a Japanese Izakaya pub years ago and when I recreated it the next day, it got rave reviews, so it's been a standard recipe in our family ever since. It's very easy to make.If you don't have a rolling pin, use a sturdy cup or bottle, but be careful not to break it!This recipe is so simple that there is no real trick; Pound the cucumbers into large chunks to enjoy the crunchy texture. This can be served right away, but is actually best chilled for 30 minutes to bring the flavors together and to round out the saltiness. Adjust the amount of salt and garlic to taste. Recipe by Recoty

Pen Pen (my 4-year-old) says that cucumbers are too tough to chew... hard to relate for us adults. So, I attempted to recreate a pounded cucumber recipe that I tried once at a Japanese pub! For kids, I omit the garlic and ginger. I had Pen Pen pound the cucumber with a rolling pin. The cucumbers had a different texture that was apparently refreshing.When serving to adults, I recommend 1/2 a clove grated garlic and a touch of grated ginger...Increasing the salt content may help to prevent heat exhaustion. Recipe by Penpen mama

Japanese-style mustard pickles are delicious, so I thought another more "Western" version using mustard should be great too.By slicing the cucumber diagonally, it will wilt faster.By using a plastic bag, you'll be able to prevent your hands from getting dirty.I added a little sugar for sweetness. Serve these just like you would any other kind of pickle. For 2 servings. Recipe by hitkat

My stepmom makes these at the time. I finally got the recipe. Think bread and butter with onions or anything else you choose.

The cucumber dish served at a certain chain restaurant was delicious, so I tried to recreate it at home.Adjust the amount of salt to taste. It should be on the salty side if serving as pickles, and less salty if serving as a drinking appetizer. Be sure to taste and adjust the seasoning. The kombu tea is optional, but I highly suggest it. For 2 servings. Recipe by smooth

Everyone in my family loved this dish!Although using a plastic bag would pickle more evenly, I make and serve it in a Tupperware. The longer the pickling, the better the flavor.When pickling for a long time, it's good to add ichimi chili pepper powder before serving. Recipe by Team yokin

All thanks to Ms. Maangchi :) This is not my recipe. also known as “oi-muchim”.

When I brought a bag of ten of these lightly pickled cucumbers to a barbecue they quickly disappeared.Add the ginger and sesame oil at least 10 minutes after you season the cucumber with salt to allow the cucumber flavour to shine through.When in a rush, you can use less salt than usual and add the sesame oil and ginger a bit earlier. Please adjust the pickling time according to the size of the cucumbers. For 1 bowl. Recipe by nabeko44kazu.

Since I love the combination of umeboshi and miso, I tried it out on pounded cucumber.It's best to use unsweetened umeboshi. If left sitting for too long, this will become watery, so serve as soon as you mix in the seasoning. It has 53 kcal per serving. Recipe by LazyHata

I wanted to eat pickled cucumbers that were not Japanese-style, so I made them spicy by adding ra-yu spicy chili sesame oil.This is simple, so I don't have tips. But if you lett the flavours blend for a long time, go easy on the chili oil and the soy sauce etc... Mix the cucumbers and pickling sauce while pickling in the Tupperware about halfway through. Recipe by Mawaru7

My friend taught me how to make this dish.Make sure you pour the sauce over the cucumbers while still it's hot. Recipe by taerin

This is the way my mom cooks cucumbers and it's so delicious.

It only takes 10 mins to add one more flavorful dish on the table 😉

I adopted a recipe that I saw in a book about 10 years ago.※ If you can, use premade pickling spice to make authentic and spicy pickles. But if you cannot find it, use a mixture of 5 grains of black pepper corn, 1 red chili pepper, and 1 bay leaf.※ You can eat it on the first day, but it's best after 3 days. Recipe by Yuuyuu0221

I made this to satisfy my craving for salt cured cucumbers, and it turned out delicious.In Step 3, it is essential to wash the cucumbers and cutting board and remove the excess water.Adjust the saltiness to suit the size of the cucumbers and type of salted kelp powder. Recipe by Harukomachi

My mother used to make a similar recipe when I was younger. I was never able to get the recipe from her so this is the best recreation of it.

Another way how to make cucumber become a nice dish#mycookbook

Mom said you can have this cucumber if you want to make cucumbers and onions. What do you think ? Was this a HINT ! ?

My mother used to make this every summer. It's a family favorite.I simply cut up the cucumber roughly, but my mother like to make thin slices into it so it would resemble an accordion. The marinade can be reused as a salad dressing or sauce if it hasn't gotten too watery. Recipe by Setsumika

An easy dip for cucumber sticks we've been making at home for ages.I recommend this dip for vegetable crudités to accompany a barbeque. For 2 servings. Recipe by Ponie

This recipe is the result of many experiments with various pickling liquids.Small thin cucumbers that are about 100 g each are tastier than big fat ones with large seeds inside. Recipe by FarmersK

I came up with this recipe because I love yuzu pepper paste.Before serving, try sprinkling it with white sesame seeds to taste.Since the cucumbers will release a lot of moisture, toss right before serving. Recipe by Minaichigo

I love this dish with pork BBQ the vinegar helps cut the richness of the pork fat. It is so versitile you can adjust the flavors to your own tastes. Enjoy :)

By peeling the cucumbers, this becomes really colorful, but I didn't want to waste the peel so I added it to the marinade and it was delicious.Chill well and serve. Recipe by kebeibiko

I love cucumber marinade, it’s not just for the cukes. I use it on my green salad too. #GlobalApron 2024

My grandmother and mother used to prepare this whenever they had a bountiful harvest of cucumbers in their garden and had to use them up. Now I do as well.Wring out the cucumber very well.If you're using small cucumbers, you don't need to peel or deseed them. Recipe by umemodoki

This is a simple recipe from my childhood. My stepfather always made this growing up. We ate this as a side dish, as an appetizer, at cookouts,...even as a topper for other foods! He usually only did "Cucumbers & Tomatoes in Italian Dressing" but when I started making it myself in my late 20s I started adding onion because I'm obsessed with them! 😆👌 Then, in my early 30s a good friend made this at her home with the addition of green peppers as she had grown a lot of them that year. So now, my personal recipe has adapted to the inclusion of all of these wonderful foods! I also, play around occasionally with the dressing. 😎👍 This particular time I used a raspberry vinaigrette in place of Italian Dressing & I have also used regular vinaigrettes as well. This is always a nice addition to dinner or the cookout. And even as a midday snack! 👏🤤

Wasabi adds a delicious accent and a punch to dishes.If you have time, mix the miso and wasabi, add the cucumber and marinate. The flavors will penetrate the cucumber and it turns into a quick pickle. Add mayonnaise just before serving. For 1 cucumber's worth. Recipe by ayureo