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Jalan's Cucumber Tsukemono

My sister's simple and so delicious tsukemono recipe.


Posted By: Deirdre K Todd
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Prep Time: 2-3 hours | Cook Time: | Ready In: Let Sit Overnight
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US Metric

3 Japanese cucumbers, ½-3/4-inch diagonal slices

¼ c. Hawaiian salt

2 c.  water

1 c. sugar

¼ c. rice wine vinegar

1 tsp. salt

1 Hawaiian chili pepper, thinly sliced


Cooking Process:

Place cucumber in a colander; toss generously with salt. Place plate over cucumber and weigh down with a measuring cup of water or canned good. Allow to sit 2-3 hours. Rinse and drain cucumber well. In a saucepan over medium heat; combine water, sugar, vinegar and salt to a simmer. Stirring until sugar and salt dissolve. Remove from heat; add chili peppers. Cool. Transfer cucumber into desired container; pour syrup mixture over cucumber. Refrigerate overnight. Serves 4-6.

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Reviewed on: Dec 1, 2016 By
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