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.
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 Sake (Rice Wine) OR Water
- Trim the ends of the Cucumber and cut into about 2cm thick pieces.
- To marinate, you need a right size jar or container to keep the Cucumber pieces in the marinade. I have found a ziplock bag is the easiest option. Keep everything in the bag and remove the air, so that the Cucumber pieces can stay in this minimal amount of marinade.
- Marinate in fridge for several hours OR overnight. Drain the marinade and serve.