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Cucumber and Wakame Pickles (Kyuuri to Wakame No Amasuzuke)
At a Glance
- Prep
- 10 minutes
- Cook
- 10 minutes
- Total
- 2 hrs 5 min
- Yield
- 4.00 - serving(s)
Categories
- Pickles
Cuisine
- Japanese
Cooking Method
- marinate
Difficulty
- Easy
Dietary
- Vegetarian
Allergens
- Possible sulphites — EU declaration threshold is above 10 mg/kg or 10 mg/litre total SO2; check product labels
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Cucumber and Wakame Pickles (Kyuuri to Wakame No Amasuzuke) brings together 8 tablespoons rice wine vinegar, 1/2 teaspoon dashi powder or 1 piece kombu seaweed, 4 inches square, 1 1/2 tablespoons sugar in a practical dish for home cooking. It takes about 2 hrs 5 min to prepare and cook. It makes approximately 4 servings.
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Ingredients
- 8 tablespoons rice wine vinegar
- 1/2 teaspoon dashi powder or 1 piece kombu seaweed, 4 inches square
- 1 1/2 tablespoons sugar
- 1 teaspoon sea salt
- 4 tablespoons boiling water
- 1 whole dried red chili pepper (optional)
- 1 large English cucumber
- 2 tablespoons dried pre-cut wakame seaweed
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Instructions
Combine marinade ingredients in a zipper bag or non-metal bowl and shake/ stir until sugar is dissolved.
Cut cucumber into thick slices or small chunks. Place in marinade along with wakame.
Refrigerate 2-3 hours or overnight. Pour off marinade to serve.
NOTES: Marinade can be reused once, simply boil, let col, and add fresh veggies. Other veggies to try: turnips, carrots, radishes, daikon radishes.
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