Wasabi Cucumber Pickles

Method7 steps · about 12 hr 10 min

1. 1

   Step 1: Wash the 500 g cucumbers, dry their surface and trim off the ends.

   Uses 500 g Japanese cucumber (or Persian cucumber (if using English cucumber, cut in half lengthways and scrape out the seeds first)) · Water as needed to wash the cucumber

   
2. 2

   Step 2: For thick or watery cucumbers, halve lengthwise and remove seeds first. Cut into bite-sized chunks, leaving some skin on every piece.

   Uses Washed and dried trimmed cucumbers

   
3. 3

   Step 3: Place into a large zip lock bag.

   Uses Prepared cucumber chunks

   
4. 4

   Step 4: Add 65 g sugar, 20 g salt and 1 tbsp wasabi paste.

   Uses Bagged cucumber chunks · 65 g sugar · 20 g salt · 1 tbsp wasabi paste

   
5. 5

   Step 5: Rub the ingredients all over the cucumber, try and make sure all of the cucumber is covered. You can do this from the outside of the zip lock bag, there's no need to get your hands dirty!

   Uses Cucumbers with all measured pickling seasonings

   
6. 6

   Step 6: Once evenly coated, seal the bag and leave in the fridge for 12 hours before eating. I recommend placing the bag in a container to prevent any leaks.

   Refrigerate the cucumber pickles for 12 hours · 720 minUses Evenly seasoned cucumbers in the bag

   
7. 7

   Step 7: Serve the chilled quick pickles as a side or snack, lifting them from the bag with clean utensils. Keep the remaining batch refrigerated.

   Uses Cucumbers chilled in seasonings for 12 hours