Vinegared Pickles – Cucumber Suzuke
Pickles are as important to Japanese cuisine as rice, but much simpler to make! This classic Japanese vinegar pickle is accented with sesame, bringing a subtle nutty aroma to its delightfully tangy flavor.
- Cucumber (1)
- Green Onion (1)
- Salt (1 teaspoons)
- Rice Vinegar (1/4 cup)
- Sugar (1 tablespoon)
- Sesame Oil (1 tablespoon)
- Sesame Seed (t tablespoon)
Slice the cucumber and green onion into thin strips.
Mix together the salt, vinegar, sugar and sesame oil in a jar or plastic container.
Add the cucumber and onion to the jar, then seal the lid. Shake the jar briefly to coat the pickles in the liquid, then place the jar in the fridge. At first the liquid won’t quite cover the pickles, but as it sits the water will be pulled out of the cucumber, so it will cover it soon! You might want to give it another shake after 30 minutes to help the cucumber settle. Let pickle for 1 hour for a light flavor, or for full flavor, let sit for 24 hours. Sprinkle with sesame seed before serving.
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