Tested till perfect Cucumber Shiso Pickles

Cucumber Shiso Pickles

(Kyuri Shiso Tsukemono)
Shiso adds a great kick of flavour to crunchy pickles. If you can't find it, the pickles are also fine without it.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: May 2009

  • rating starrating starrating starrating starrating star
  • Portion size 4 cups (1 L)


  • 2 lb 2lbsmall kirby cucumbers or pickling cucumbers, (3-1/2 inches/9 cm long)
  • 1 1finger chili, thinly sliced
  • 3 3shiso leaves, thinly sliced (optional)
  • 1 tbsp 1tbspsea salt
  • 1 tbsp 1tbspgranulated sugar
  • 1 piece (2 inches/5 cm) 1piece (2 inches/5 cm)dried kombu, rinsed
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With vegetable peeler, peel off strips of cucumber skin lengthwise to create stripes. Cut into 1/4-inch (5 mm) thick rounds, discarding ends; place in bowl.Add finger chili, shiso leaves (if using), salt and sugar.

With scissors, cut kombu into matchsticks. Add to bowl, mixing well.

Place plate onto mixture; weigh down with heavy can. Refrigerate until crunchy and pickled, at least 5 hours or for up to 2 days. Drain.

Nutritional Information Per 1/4 cup (50 mL) : about

cal 10 pro 0 total fat 0 sat. fat 0g
carb 2g fibre 0 chol 0mg sodium 353mg
potassium 78mg

% RDI:

calcium 1 iron 1 vit A 1 vit C 3
folate 3
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