CUCUMBER AND WAKAME PICKLES (KYUURI TO WAKAME NO AMASUZUKE)
This recipe is from a great Japanese food site, Just Hungry. This is a Japanese style instant pickle, not one meant to be preserved like Western style pickles. These sweet and sour and salty pickles should be eaten within a few days, and kept in the refrigerator. This uses the fueru (or kind that just requires soaking) type of wakame
Provided by CraftScout
Categories Vegetable
Time 2h5m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 29.6, Fat 0.1, Sodium 583.2, Carbohydrate 7.5, Fiber 0.4, Sugar 6, Protein 0.5
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