Karl’s Quick Pickled Japanese Cucumbers II

Based on a www.thekitchn.com recipe

I did not want to make the same pickles I did last time so I changes the seaweed I was using and added some bonito shavings to these pickles.

Karl’s Quick Pickled Japanese Cucumbers II

Karl’s Quick Pickled Japanese Cucumbers II


2 or 3 Japanese cucumbers
2 tsp. Kosher salt
1/4 cup rice vinegar
2 Tbs. sugar
2 Tbs. black sesame seeds
1 Tbs. Hijiki, reconstituted in water and drained
½ tsp. bonito shavings


1. Wash the cucumbers and slice in thin diagonals. Place in a bowl and sprinkle the 2 teaspoons of salt on them, and set aside for five minutes stirring occasionally.

2. Combine last 5 ingredients in a small pot and bring to a low boil.

3. Rinse the salt off the cucumbers in hot tap water and drain.

4. Add the cucumbers to a lidded container and pour the contents of the pot over them. Let cool and then place the container in refrigerator for at least 3 hours. They will be ready to eat then, but their flavor will improve over time.

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Filed under Pickles, Side Dishes, Vegan, Vegetables

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