Mustard Pickled Vegetables are called ‘Karashi-zuke’ in Japan. Eggplant, Daikon, Turnip, and many other vegetables can be pickled. They are quite sweet and have a sharp flavour of Mustard. I didn’t like it at all when I was a child. Today, I made it for the first time in many years. My daughter tasted it for the first time and said, ‘Eww, it tastes strange’, then she shivered with a frowning face. Well, I enjoyed it very much with my cold beer.

Makes

4 Servings

Ingredients

1 large Continental Cucumber *it weighed 320g
1 teaspoon Salt
1 tablespoon Sugar
1 tablespoon Mustard Powder *I used Japanese Mustard that is quite hot
2 tablespoons Water *optional

Method
  1. Place Salt, Sugar, Mustard Powder and Water in a ziplock bag, rub and combine well.
  2. Trim the ends of the Cucumber and cut into 1 to 2cm thick pieces.
  3. Add the Cucumber pieces to the bag, combine well, then remove the air. Leave the bag in the fridge for several hours. *Note: Change the position occasionally, so that the Cucumber pieces will get pickled evenly.