Cucumber Pickles

Cucumber is on offer lately at the wet market. So, I bought some and make this crunchy pickle.  Skip step 1 if desired, but double the amount of vinegar, sugar and salt. It would be less crunchy.   This sweet and sour cucumber pickles would pair well with spicy dishes.

Lately, I have been playing with few pickles recipes as these recipes are simple and easy to whip up at home yet it can be stored in the refrigerator for few days to a week (made in advance).  On busy weekday meal, these pickled vegetables can be use for ichiju issai (a simplest Japanese meal meaning ‘one soup’ and one-side dish’) consists of a bowl of rice, a bowl of soup and picked vegetables (konomono). For example, a simple yet healthy  ichiju issai for vegetarian can consist of a bowl of brown rice, simple vegetarian miso tofu soup with 3 side dishes (Nappa Pickles, Pumpkin Pickles and Cucumber Pickles).   


Preparation:      5 mins, plus 1-2 hours standing time

Ingredients (serves 2)

°         100g cucumber juluenne

°         1 tablespoon cider vinegar

°         ½ tablespoon sugar or to taste

°         ¼ teaspoon salt

°         Some  roasted sesame seed (optional), for garnish

Method

1.      Sprinkle 1 teaspoon salt to the cucumber, mix well and leave for 10 minutes for the liquid to drain. Rinse and gently squeeze out as much moisture as you can.

2.      Combine the cucumber, vinegar, sugar and salt in a bowl and mix well.  Leave to marinate in the refrigerator for 1-2 hours.

3.       Sprinkle some sesame seeds and serve.