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Easy! Lightly Pickled Cucumbers for Hanami and Bento

Easy! Lightly Pickled Cucumbers for Hanami and Bento

Rub the pickling liquid into the cucumbers for about 15 minutes, and they're ready to eat.
As the vinegar adds a lot of flavor, you only need to add a little bit of salt. Prepare the night before for delicious pickles the next day.

Ingredients: 2 servings

Cucumbers
2
Dashi kombu
3 x 3 cm sheet
●Vinegar
1 1/2 tablespoons
●Soy sauce
1 tablespoon
●Natural sea salt
a pinch

Steps

1. Peel the cucumber in strips like the photo. Then slice on the diagonal.
2. Cut the kombu into thin strips using a scissors, and put into a plastic bag with the ● ingredients. Add the cucumber slices, and rub over the bag.
3. Continue to rub for about 15 minutes, and they're ready to eat.

Story Behind this Recipe

Store-bought pickling liquid contains lots of additives, so I thought I'd trying making my own with what ingredients I had on hand. It was a success, so I upload the recipe here.