Tuesday, May 5, 2015

Pickled Cucumber

Recipe for Pickled Cucumber


  • 1 tablespoon Light Soy Sauce
  • 1 tablespoon Apple Cider
  • 1/3 tablespoon Sugar
  • 1 teaspoon Sesame Oil
  • a dash of Worcestershire Sauce (optional)

How to do it:
  1. Cut cucumber into 2cm thick or into 4 parts then halved, lenghwise, whichever you prefer.
  2. Put all cut cucumber into a ziploc bag or a container.
  3. Add roasted garlic and marinade to the cucumber.
  4. Squeeze out excess air from ziploc bag, if using.
  5. Refrigerate it for about 4 hours or till ready to serve.
  6. Turn the bag around or give the cucumber slices a stir occasionally to make sure all the pieces get well marinated.
  7. Place pickled cucumber in a dish and served with some of the marinade.

  • You can add some Japanese La Yu or Chilli if you want it to be spicy.
  • Fried or Roasted Garlic adds fragrance but will not overpower the pickled cucumber with a strong garlic smell.  You can use raw garlic if you like though.
As seen in

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