Japanese Quick Pickled Cucumber (Sunomono)
This easy Japanese pickled cucumber is ready in just 30 minutes. Better yet, you can use this quick pickling brine for any vegetable, including banh mi vegetables such as carrot and daikon.
Servings: 2 people
Ingredients
- 1/4 cup sugar
- 1/2 cup rice vinegar
- 1 cup water
- 1 Japanese cucumber peeled and sliced
- 1 pinch salt
Instructions
- Mix sugar, salt, vinegar, and water until sugar is dissolved.
- Pour pickling liquid over sliced cucumbers, seal, and refrigerate for at least 30 minutes. Leftover vegetables can be kept in the liquid in the fridge.
Notes
Pickling solution can easily be doubled or tripled to accommodate whatever amount of veggies you have.
Distilled white vinegar can be substituted for rice vinegar.
Try using this pickling brine on matchstick carrots and daikon for banh mi, or on sliced radishes.