I’ve prepared this recipe before and used three English cucumbers, slicing them very thin with a mandoline. Instead of ginger, I added shallots. I followed the suggested amount of sugar, but found it a bit too sweet, so I added some Togarashi for a kick of heat and a splash of sesame oil. We absolutely loved it—it was delicious! Remember to drain the liquid from the cucumbers before mixing in any other ingredients, including salt. We drained them three times: right after slicing, again after salting, and once more an hour later before adding the remaining ingredients. As a bonus tip, if you have other vegetables on hand, like baby carrots or small mushrooms, save the cucumber pickling liquid in a jar and let those veggies pickle for a few days. Season them to your liking and enjoy! 🙂
I made this recipe (as I have in the past) with three English cucumbers sliced super-thin on a mandoline and added shallot and omitted the ginger. I added the recommended amount of sugar but it was too sweet so I added some Togarashi to increase the heat and I also added some sesame oil (just slight amount) and we really enjoyed it. So tasty. Make sure to drain the liquid coming off the cucumbers before adding any other ingredients (including salt). We drained the liquid three times — right after the initial slicing, again after adding the salt, and after an hour before we added all the other ingredients. Bonus: if you have other veg around (say, baby carrots or small mushrooms) pour the spare cucumber pickling liquid into a jar/container and then put the carrots or mushrooms or whatever into the jar and let them pickle over a few days. Season the resultant veggies and enjoy 🙂
