Spicy pickled cucumber & wakame

spicy pickled 2

Lively, crisp, and vinegary – spicy pickled cucumber & wakame is a perfect summer accompaniment that offers a refreshing counterpoint to grilled meat, poultry or fish. Crunchy Japanese cucumber, fiery serrano chile, and briny silky wakame combine to make a cool & spicy restorative hot weather side dish.


  • 1 c. rice wine vinegar
  • 1 c. water
  • 1/4 c. sugar
  • 2 t. sea salt
  • 3 – 4 inch piece of kombu (dried kelp)
  • 1 T. low sodium soy sauce
  • 1 T. toasted sesame oil
  • 1 – 2 cloves minced garlic


  1. Combine the first five ingredients above in a saucepan and bring to a boil. Immediately remove from heat and discard kombu.
  2. Stir to dissolve sugar then cool in an ice bath.
  3. Stir in soy sauce, sesame oil, and garlic.
  4. Add sliced Japanese cucumber and sliced serrano peppers.
  5. Marinate for two hours in the refrigerator.
  6. Meanwhile rehydrate dried cut wakame by adding it to hot water and let sit for about 20 minutes.
  7. Then blot off extra moisture with paper towels and tear large sheets into smaller pieces if necessary.
  8. Wakame is an edible seaweed with a mild sweet salty flavor and silky texture, the perfect counterbalance to cucumber and chile.
  9. Add wakame to the cucumber mixture just before serving.
  10. In addition to adding a touch of lilac-pink beauty to the green pickled cucumber & wakame, pretty society garlic blossoms have a surprisingly pronounced garlic flavor.

Lori Lynn
Taste With The Eyes