Get ready to embark on a culinary journey that will revolutionize your understanding of pickles! Chyuka Kyuri Tsukemono is not just another cucumber recipe – it's a flavor-packed, quick-to-make delicacy that brings the vibrant essence of Chinese cuisine right to your plate. Imagine crisp, tangy cucumber slices that dance with a perfect balance of sweet, sour, and umami flavors, ready to elevate any meal from ordinary to extraordinary in just minutes!
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: Chinese
Serves: 4 servings
Ingredients
- 2 cucumbers
- 1 tablespoon salt
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
Instructions
- Wash the cucumbers thoroughly under cold running water to remove any dirt or debris.
- Trim off both ends of the cucumbers and slice them diagonally into thin, uniform rounds approximately 1/8 inch thick. For best results, use a sharp knife or a mandoline slicer to ensure consistent thickness.
- Place the cucumber slices in a mixing bowl and sprinkle the salt evenly over them. Gently massage the salt into the cucumber slices to help draw out excess moisture and begin the pickling process.
- Let the salted cucumber slices sit for 5-7 minutes to allow them to release their water content. This will help the cucumbers absorb the pickling liquid more effectively.
- In a separate small bowl, whisk together rice vinegar, sugar, soy sauce, and sesame oil until the sugar is completely dissolved, creating a balanced sweet and tangy pickling liquid.
- Gently squeeze out excess moisture from the cucumber slices using clean hands or a clean kitchen towel. Be careful not to crush the cucumber slices.
- Transfer the drained cucumber slices to a clean glass or ceramic container and pour the prepared pickling liquid over them, ensuring all slices are evenly coated.
- Cover the container and refrigerate for at least 30 minutes to allow the flavors to meld. For best results, let the pickles marinate for 1-2 hours before serving.
- Before serving, give the pickles a gentle stir to redistribute the pickling liquid. Serve chilled as a refreshing side dish or appetizer.
Tips
- Cucumber Selection Matters: Choose firm, fresh cucumbers with minimal seeds for the best texture and crunch.
- Slicing Technique: Use a sharp knife or mandoline to ensure uniform, thin slices that will absorb the pickling liquid evenly.
- Salt Massage is Key: Don't rush the salting process – gently massaging salt helps draw out moisture and prepares the cucumbers for maximum flavor absorption.
- Marination Magic: While the recipe is delicious after 30 minutes, letting the pickles sit for 1-2 hours will intensify the flavors dramatically.
- Serving Suggestions: These pickles are incredibly versatile – serve as a side dish, appetizer, or even as a zesty topping for rice bowls and salads.
- Storage Tip: These pickles can be stored in an airtight container in the refrigerator for up to 3-4 days, making them a perfect make-ahead side dish.Pro Tip: For an extra flavor boost, consider adding a sprinkle of toasted sesame seeds or a few red pepper flakes to customize your Chyuka Kyuri Tsukemono!
Nutrition Facts
Calories: 30kcal
Carbohydrates: 6g
Protein: 1g
Fat: 1g
Saturated Fat: 0g
Cholesterol: 0mg
