Soy Sauce Based Cucumber Pickles

We love pickles in Japan. The pickle making technique is much different in Japan than in Western countries. Some of the varieties don’t require a long soaking or fermenting period.  Today I will show you one of the easiest and quickest soy sauce based/marinated cucumber pickle recipes, which makes a great addition to any meal.

Soy Sauce Based Cucumber Pickles

·      1 or 2 cucumbers (I prefer organic if possible)

·      1 teaspoon of brown sugar

·      2 tablespoons of soy sauce

·      1 tablespoon of rice vinegar

1.     With a peeler, peel 4 stripes of skin off the cucumber length-wise. Slice into half inch pieces.

2.     In a Ziploc container or a bowl, mix the brown sugar, soy sauce, and rice vinegar well and add the sliced cucumbers. Mix well and leave for 15 minutes to a couple hours so that the flavor gets absorbed.

3.     Serve with sesame seeds or shichimi pepper if you like.