While I love how easy salted pickles are to make, a good vinegared pickle just can’t be beat. This classic Japanese pickle is accented with sesame, bringing a subtle nutty aroma to its delightfully tangy flavor.
Since most Japanese meals are served with at least one kind of pickle, getting a good variety of pickles is very important – eating the same pickle every day doesn’t add much excitement to the palate. Luckily, since pickles are so popular in Japan, there are a lot of pickles out there! Japanese pickles are made in a variety of ways, typically being preserved in salt, rice bran, sake lees, soy sauce, miso, or vinegar. With all the possibilities, there’s lot of options out there for all you pickle lovers!
A classic pickle that tastes closest to our western conception of a pickle is the kind made with vinegar. Vinegared pickles are called suzuke in Japanese, su meaning vinegar and zuke meaning pickle. Simple enough, right? Su is actually a very common dressing in Japan, so it’s not just for pickles. In fact, sushi rice is actually seasoned with su as well, so it’s a very versatile flavor!
Recipe – Cucumber Suzuke:
– Slice the cucumber and green onion into thin strips.
– Mix together the salt, vinegar, sugar and sesame oil in a jar or plastic container.
– Add the cucumber and onion to the jar, then seal the lid. Shake the jar briefly to coat the pickles in the liquid, then place the jar in the fridge. At first the liquid won’t quite cover the pickles, but as it sits the water will be pulled out of the cucumber, so it will cover it soon! You might want to give it another shake after 30 minutes to help the cucumber settle. Let pickle for 1 hour for a light flavor, or for full flavor, let sit for 24 hours. Sprinkle with sesame seed before serving.
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