Ingredients
2 Japanese Cucmbers 1 tbs sea salt 2 tbs granulated sugar 1 tsp japanese mustard or French mustard Equipment 1 zip lock bag big enough to put the cucumber in. Knife/cutting board measuring cups/spoons |
Direction
In a zip lock bag, put salt, sugar and french mustard in. Mix well. Wash and dry the cucumbers. Cut the end off, about 1/2". Place the cucumbers in the zip lock bag. Flip the bag around so that the cucumbers are coated in the salt and sugar mixture. Squeeze as much air out of the bag as possible and seal the bag. Refrigerate for at least 1-2 hours and no more than 2 days. Will keep for about 2-3 days. Serve 4-6 |