Today, I tried making quick-pickled cucumbers. It’s as simple as slicing cucumbers and marinating them in vinegar (and a few other seasonings).
The quick pickling made the cucumbers much easier to eat. Apparently, eating cucumbers before a meal helps suppress a sudden rise in blood sugar, which can aid in weight loss. I’d like to try this to see if it works.
Quick-Pickled Cucumbers (Ingredients)
| # | Ingredients | Grams (g) | Calories (kcal) | Price (yen) |
| 1 | Cucumber | 300 | 42 | ¥195 |
| 2 | Vinegar | 40 | 10 | ¥11 |
| 3 | Soy Sauce | 10 | 7 | ¥5 |
| 4 | Sugar | 6 | 23 | ¥2 |
| 5 | Shirodashi (white dashi) | 5 | 2 | ¥5 |
| 6 | Salt | a pinch | – | – |
| – | (Total) | 361g | 84kcal | ¥218 |
The calories and cost above are approximate values.
Quick-Pickled Cucumbers (Instructions)
・ I cut the cucumbers into bite-sized irregular pieces.
・ I put all the seasonings into a container and mixed them well.
・ I added the cucumbers to the container with the seasonings and refrigerated it for 2-3 hours. And it’s done!
・ The quick pickling made the cucumbers much easier to eat. Apparently, eating cucumbers before a meal helps suppress a sudden rise in blood sugar, which can aid in weight loss. I’d like to try this to see if it works.
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