The sweetness of zucchini is a good match with the pungent spiciness of karashi mustard. A small pickle dish with a clean aftertaste.
<Ingredients>
1 small (100-130 g) zucchini
1 tsp karashi mustard
1/2 tsp water (not in photo)
1/4 tsp sugar
1/4 tsp salt
<Directions>
1.
Cut zucchini into 1 cm thick rounds.
Mix karashi and water.
2.
Place zucchini in a Ziploc bag, put karashi mixture, sugar and salt, and roughly rub the bag.
Refrigerate until serving.
Rub occasionally (2-3 times) while marinating.
<Notes>
<Ingredients>
1 tsp karashi mustard
1/2 tsp water (not in photo)
1/4 tsp sugar
1/4 tsp salt
<Directions>
1.
Cut zucchini into 1 cm thick rounds.
Mix karashi and water.
2.
Place zucchini in a Ziploc bag, put karashi mixture, sugar and salt, and roughly rub the bag.
Rub occasionally (2-3 times) while marinating.
<Notes>
- These pickles keep for a few days in the fridge.
- Ready to eat after one hour or so, but best after several hours. Zucchini is still crispy on Day 1, and somewhat softened from Day 2.
- Water comes out from the zucchini after some time, but it is OK to keep it in the liquid.
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