Cucumbers are refreshing for our tropical weather. I like them raw and love it to bits when I can add a little flavours to make them more interesting. However, in order to enjoy the refreshing feel from this cooling fruit, I personally prefer versions that are not overly seasoned and still remain crunchy. This Wasabi and Vinegar Pickled Cucumbers 芥末酸黄瓜片 recipe is one of the few variations that I like. It is a simple classic that has a dash of wasabi paste added to instil a very subtle heat to the otherwise cooling side dish. Very easy to make and readily available when we need them.
Ingredients (enough for 1 jam sized jar) :
- 6 baby cucumbers (I personally find baby cucumbers more suitable and crunchy for pickling)
- 2-3 tbsp apple cider vinegar (to taste)
- 1 tbsp sour plum paste (optional)(I used Lee Kum Kee bottled sour plum paste)
- 1-2 tsp wasabi paste (to taste)
- 1-2 tsp sugar (to taste)
- 3-4 tbsp mirin (to taste)
- 1/2 cup fresh lime juice (can mix with a little room temperature boiled water)
- 1.5 tsp salt
- toasted sesame seeds (optional)(to be sprinkled when served)
(tsp = teaspoon; tbsp = tablespoon)
Method :
- Wash and clean surface of cucumber and pat dry. Set aside to further chill dry.
- Thinly slice cucumbers.
- Combine vinegar, sour plum paste, wasabi, sugar, mirin, lime juice into a bowl and mix well.
- In a separate bowl, evenly toss cucumber slices with salt.
- Fold in seasoning mixture to cucumber slices and toss well.
- Store in sterilised air tight jar and chill in refrigerator. Pickled cucumbers can be served anytime.
- Sprinkle a little toasted sesame before served.
I always find chilled pickles handy when I am rushing for time as they can be served as a presentable and palatable side dish anytime. To me, this Wasabi and Vinegar Pickled Cucumbers 芥末酸黄瓜片 is no exception. Well loved by my family and myself.
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