Didi's Cucumber Ebi Tsukemono

Didi gave us a whole jar of this.  Hoo hooo!!  Score!



Here's Didi's recipe:

5 Japanese (seedless) cucumbers, thinly sliced
2 small carrots, peeled, slivers
1-inch ginger, peeled, slivers **
1 oz. wakame, soaked, drained **
1 c. small dried ebi
3-4 TB Hawaiian salt
1 c. white vinegar
1 c. mirin
½ c. brown sugar, firmly packed
½ c. sugar
½ tsp. salt
1-2 TB chili garlic paste

Place cucumber, carrots and ginger in a colander; sprinkle with salt. Let stand 3 hours. Rinse and drain well. Squeeze excess liquid. Place into a mixing bowl with wakame and dried ebi; toss to combine. Transfer into desired containers. In a saucepan over medium heat, bring sugars, vinegar, mirin and salt to a boil; stirring until sugar and salt have dissolved. Remove from heat; add ginger and chili garlic paste. Cool. Place cucumber ; pour over vegetables. Refrigerate overnight. Makes 2 quarts.

** Note – I didn’t have wakame (which is ready to eat almost immediately), so I used nishime kombu. Cut into strips with scissors. In a saucepan over medium heat; cover kombu with water. Bring to a boil; reduce heat. Simmer for 1 hour until softened. Drain well.

** I didn't have fresh ginger so I used 1 tsp. ground ginger instead.