Shiozuke – Basic Salt-Pickled Cucumber
The simplest pickle in Japanese cuisine — three ingredients, one hour, no cooking required.
Ingredients
| 2 | medium cucumbers (about 14 oz / 400g total) | |
| 1 tablespoon | 15 ml | non-iodized salt |
| 1 teaspoon | 5 ml | sugar (optional) |
Instructions
- Wash the cucumbers and slice into thin rounds or spears.
- Toss with salt (and sugar, if using) in a bowl.
- Transfer to a zip-lock bag and press out the air.
- Place a weight on top or press under a plate. Refrigerate for 1–3 hours.
- Rinse briefly under cold water, squeeze gently, and serve. Best consumed within 2 days.