Cucumber Shiso Pickles

Japanese Fried Chicken, Cucumber Shiso Pickles, Layered Salmon Rice, Green Beans with Toasted Sesame Sauce, Sautéed Carrots and Gobo Image by: Japanese Fried Chicken, Cucumber Shiso Pickles, Layered Salmon Rice, Green Beans with Toasted Sesame Sauce, Sautéed Carrots and Gobo Author: Canadian Living

(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.

  • Portion size 1 serving
  • Credits : Canadian Living Magazine: May 2009

Ingredients

  • 2 lbs small kirby cucumbers (3-1/2 inches/9 cm long)
  • 2 lbs small pickling cucumbers (3-1/2 inches/9 cm long)
  • 1 finger chili thinly sliced
  • 3 shiso leaves thinly sliced (optional)
  • 1 tablespoon sea salt
  • 1 tablespoon granulated sugar
  • 1 piece (2 inches/5 cm) dried kombu rinsed

Method

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 facts Per 1/4 cup (50 mL) : about

  • Sodium 353 mg
  • Protein trace
  • Calories 10.0
  • Total fat trace
  • Potassium 78 mg
  • Cholesterol 0 mg
  • Saturated fat 0 g
  • Total carbohydrate 2 g

%RDI

  • Iron 1.0
  • Fibre 0.0
  • Folate 3.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 1.0
  • Vitamin C 3.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Cucumber Shiso Pickles

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