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Quick Pickled Cucumbers

A crisp and refreshing Japanese side dish featuring thinly sliced cucumbers lightly cured with salt, sugar, and rice vinegar.

10 minEasyServes 420 cal/serving

JapaneseSideNo-CookVeganVegetarianLow CarbKosher-styleGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreeLow-SodiumPork-FreeNightshade-FreeCorn-Free

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Ingredients

  • 4 Japanese cucumbers, sliced thinly
  • 1 tsp sea salt
  • 2 tbsp unseasoned rice vinegar
  • 1 tsp granulated sugar
  • 1 tsp fresh ginger, julienned

Instructions

  1. 1

    Toss 4 sliced thinly Japanese cucumbers with 1 tsp sea salt in a medium bowl and let sit for 10 minutes to draw out excess moisture.

  2. 2

    Gently squeeze excess water from the cucumbers and discard the liquid.

  3. 3

    Stir 2 tbsp unseasoned rice vinegar and 1 tsp granulated sugar together in a bowl until dissolved.

  4. 4

    Add the cucumbers and 1 tsp julienned fresh ginger to the vinegar mixture and toss to combine.

  5. 5

    Chill in the refrigerator for 15 minutes before serving.

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Questions

How long does Quick Pickled Cucumbers take?

As written, 10 minutes: 10 of prep and 0 of cooking. The longest single stretch is the hands-off wait in step 5, 15 minutes. That wait sits outside the stated prep and cook times, so plan around it.

Why salt and drain the vegetables in Quick Pickled Cucumbers?

Step 1 reads: "Toss 4 sliced thinly Japanese cucumbers with 1 tsp sea salt in a medium bowl and let sit for 10 minutes to draw out excess moisture." Salt pulls water out. Doing it at step 1 means that water ends up in the colander rather than in the finished dish.

What can I use instead of rice vinegar in Quick Pickled Cucumbers?

The entry for Quick Pickled Cucumbers calls for 2 tbsp unseasoned rice vinegar. In its place: Apple cider vinegar or white wine vinegar, softened with a pinch of sugar, is close. Avoid plain distilled vinegar at full strength, which is much sharper.

Is Quick Pickled Cucumbers keto-friendly?

A serving of Quick Pickled Cucumbers carries 4 g of carbohydrate, 1 g of it fiber. Against a strict 20 g keto day that is 20 percent of the budget; against a moderate 100 g low-carb day it is 4 percent.

Can I freeze Quick Pickled Cucumbers?

It is not a good candidate. Refrigerate what is left of Quick Pickled Cucumbers within two hours and eat it within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it. The grain firms up as it chills; add a spoonful of water before reheating.

Serve it with

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