Shake-Shake Cucumber Pickles

Shake-Shake Cucumber Pickles

Just cut up the cucumber, throw into a container with a sealing lid and shake, shake, shake.

Ingredients: 3 cucumbers' worth

Soy sauce
130 ml
50 g
40 ml
10 g
Japanese mustard paste
1 rounded tablespoon


1. Cut off both ends of the cucumbers, randomly peel the skin all over (if this is too much work don't bother), and slice into 1 cm thick pieces. Finely julienne the ginger.
2. Put the cucumber, ginger and all the flavoring ingredients into a sealable container.
3. Put the lid on securely and shake the container well.
4. Put the container in a refrigerator. I recommending letting it marinate for at least 2 days, but you can start eating it the next day. It goes so well with plain rice! It works well as a drinking snack too.
5. This will keep for about 10 days in the refrigerator, immersed in the pickling liquid.

Story Behind this Recipe

I added vinegar to my usual recipe for mustard-pickled cucumber, and added some ginger too.