Cucumber Karashi Pickle
Greg Dunmore (Adapted from Yamasei)
This simple Japanese pickle delivers an addictive balance of crisp cucumber, gentle sweetness, and the distinctive heat of karashi mustard. As the cucumbers rest, they release their moisture and create a flavorful mustard-infused dressing of their own. Serve alongside rice, grilled fish, or any meal that could use a bright, punchy accent.
Ingredients
-
1 lb Japanese or Persian cucumbers
-
¾ ounce Yamasei Organic Karashi Mustard Powder
- ½ ounce sea salt
- 2½ ounces sugar
Directions
- Wash and thoroughly dry the cucumbers.
- In a large bowl, combine the karashi mustard powder, salt, and sugar.
- Add the cucumbers and toss well to coat evenly.
- Transfer the cucumbers to a zip-top bag and press out as much air as possible.
- Leave at room temperature for 12 hours.
- Open the bag, release any accumulated air, then reseal.
- Refrigerate for 24 hours.
- Serve as is. Do not rinse off the mustard mixture—it becomes a delicious sauce for the cucumbers.
Recipe Note
These pickles will keep in the refrigerator for several days.