Japanese Pickled Cucumber

It's funny. I usually make middle eastern food and middle eastern pickles. It's what I know. It's what I come from. But when I go out to eat or order in, all I crave is Asian flavors. Vietnamese, Korean, Japanese... I just love it all.

I've started experimenting more with Asian cooking at home. Vietnamese spring rolls, Chinese dumplings, Japanese pickles. It's fun, tasty and saves me a lot of money on delivery!

Japanese pickles are so easy and so delicious! All you need is:

About 4-5 mini cucumbers
2 teaspoons of salt
3 Tablespoons of sugar
1/2 teaspoon of dried mustard*

*Use powdered Chinese or Japanese mustard if you have it. I didn't. I used just plain mustard powder and it tasted great.

Put the cucumbers in a ziplock bag. Add the salt, sugar and mustard powder and rub it all into the cucumbers. Refrigerate for 2 days.

When done, they will be wrinkled looking.

Slice and enjoy!

Fun for the whole family.