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Japanese Pickled Cucumbers (Kyuri Zuke) Recipe

April 26, 2013

MAKES ABOUT 3 CUPS

Ingredients3 Japanese cucumbers or 6 kirbys, halved lengthwise, seeds removed
? cup dried wakame (seaweed), soaked in water for 10 minutes, roughly chopped
3 tbsp. soy sauce
1 tbsp. rice vinegar
1 small carrot, grated

InstructionsBreak cucumbers by hand into small bite-size pieces; toss in a large bowl with wakame, soy sauce, vinegar, and carrots. Continue tossing until cucumbers release some of their liquid, 2-3 minutes. Cover with plastic wrap and refrigerate for 15 minutes; serve chilled. Get the recipe >>

    


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