Serves 5
1450 min
Beer and Wasabi Pickled Cucumbers
Recipe GLPRe41b19a63e2392
A bold and tangy Japanese-inspired pickle featuring fresh cucumbers cut on the bias, infused with the subtle bite of wasabi and the depth of beer. These crisp, spicy pickles develop flavor as they cure overnight in a briny solution and make an excellent condiment or side dish. Best enjoyed within a week of preparation.
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Ingredients
5 Japanese cucumbers
20 grams salt
60 grams evaporated cane sugar
¾ cup beer
1 tablespoon wasabi
to taste fresh chili peppers
Directions
Rinse the Japanese cucumbers under cold water and pat them dry. Using a sharp knife, cut each cucumber on the bias (at a 45-degree angle) to create attractive oval-shaped slices that will absorb the brine more effectively.
Place the bias-cut cucumbers into a clean glass container or jar with a tight-fitting lid. Add the salt, evaporated cane sugar, beer, wasabi, and chili peppers (tear or slice them if using whole peppers) to the container with the cucumbers.
Stir or gently shake the container to combine all ingredients. Continue stirring until the salt and sugar have completely dissolved into the liquid. If using a sealed container, open the lid several times during this process to release any pressure that builds up from the beer's carbonation.
Cover the container tightly with its lid and refrigerate overnight. The cucumbers will develop their full flavor and texture as they cure in the brine. These pickles are best consumed within one week of preparation for optimal crispness and flavor.
