Japanese Cucumber Pickle きゅうりの甘酢漬け

May 23, 2010 § 2 Comments

Preserved vegetables (漬け物) are very popular in Japan, they preserve many kind of vegetables like eggplant, carrot, radish, cucumber with typically sugar, vinegar, salt, soy sauce and so on.  Cucumber is one of the most common vegetable for preserving!

To make this dish, all you have to do is to mix everything (easy enough right?).  I have cut cucumber this time with a food slicer just because I wanted to take a pretty picture, actually you can cut cucumbers into any shape you like, strips, crosswise, or even more creative ways!  Garlic slices is added to spice it up, you can add even thai chilies if you like it extra spicy!


  • 3 – Baby cucumber, cut into any shape you like;
  • 4 – Cloves of garlic, thinly sliced;
  • 1 Tablespoon – Sugar;
  • 3 Tablespoon – Rice Vinegar;
  • 1 Teaspoon – Sesame oil;
  • 1/2 Teaspoon – Salt;
  • Spring onion to garnish on top.

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§ 2 Responses to Japanese Cucumber Pickle きゅうりの甘酢漬け

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