
Our fifteenth Family History Recipe comes from Owen and is for Cucumber Tsukemono. Owen was also the chef of last week’s recipe, Chicken Hekka, so be sure to check that out!
Owen got this recipe from his Great Uncle Charlie. He said that this recipe “comes from my grandmother’s mother” and was a staple his uncle would make for family gatherings!
Tsukemono is the name for a Japanese pickling technique. Simple to make and as spicy as you’d like to make them, Owen’s recipe was big hit! Taste Tester Jamie loved this side dish and gave them a happy thumbs up!
Recipe: Cucumber Tsukemono
Chicken Hekka was a recipe from my Great Uncle Charlie, on my father’s Japanese-Hawaiian side. The Cucumber Tsukemono comes from my grandmother’s mother. According to my grandmother, Chicken Hekka and Cucumber Tsukemono were my uncle’s staples of any family gathering. He would be cooking with his electric skillet and two cans of beer; one for himself, and one for the dish. - Owen
Step One Ingredients:
- 2 cucumbers (English cucumbers would be good)
- 1 ½ cup water
- 3-6 Tbsp salt
Step One Directions:
- Bring water and salt to a boil. Slice cucumber to ¼” thickness. Cover with saltwater brine for 1 ½ hours. Drain and rinse.
Step Two Ingredients:
- 1 ½ cup water
- ¼ cup vinegar
- 2 tsp sugar
- 1 tsp MSG
- Garlic
- Ginger, grated
- Crushed red pepper
Step Two Directions:
- Bring water, vinegar, and sugar to a boil and cool. Put sliced cucumbers in a jar. Add few slices of garlic, ginger, and peppers.
- Pour vinegar brine over cucumber to cover. Refrigerate. May be eaten same night.
