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I kept thinking yesterday was Wednesday, therefore, I think today is Thursday. This week is really messing with me!
I finally figured out how to obtain pool passes to our pool in our housing neighborhood! I know, we’ve been living here for two years and I finally went through the paperwork to get us pool passes. I figured might as well because we’re paying HOA fees to upkeep the pool so I need to take advantage! There have been so many times since the pool has opened that I’ve said, “man, I really wish I could go to the pool.” Our pool seems pretty strict with all their “rules” and how to enter. You even have to go into the pool management office and get your photo taken so they can print and laminate your pool pass. Although it’s painful to just obtain a pool pass, I must say I feel rather safe knowing it’s just only the neighborhood and their guests that can use it and no one else can get into it. Stranger danger! Haha…I’m ready to get my tan on!!
A little story about this recipe…my mom made them for us on the regular when we were growing up. It’s a super simple side dish we would have all the time with dinner and it’s super refreshing in the summertime. Last week, when I was in Scottsdale, I tried to eat everything cold in sight and I dreamt of these chilled garlic soy cucumbers. I remember myself thinking, “man, this meal would be perfect if we had mom’s chilled garlic soy cucumbers.”
So yeah, if you’re burning up where you are or are having a BBQ or outdoor picnic, you should add this to your list. You let them sit overnight in the fridge and serve them cold. They’re the BEST this way and I just love the crispness of the cucumbers and the Asian flavors! It really takes zero effort to make this and you can tweak the flavors to your liking…more soy sauce, less soy sauce, more garlic, less garlic, etc.
Chilled Garlic Soy Cucumbers
- 2 large seedless cucumbers, sliced into 1/2-inch thick rounds
- ⅔ cup low sodium soy sauce
- 1 teaspoon sesame oil
- 5-6 cloves garlic, minced
- ½ tablespoon granulated sugar
The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.
- Place cucumber rounds in a large plastic bag.
- Whisk together soy sauce, sesame oil, garlic, and sugar.
- Pour mixture over the cucumbers in the plastic bag. Seal the plastic bag tightly and shake the bag around, making sure to coat all the cucumbers.
- Place in the refrigerator for minimum of 12 hours. If you are able to, give the bag a shake every so often, but if not, definitely give it a good shake before serving.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
Thursday 18th of September 2014
I love these. But we always break the cucumbers with a rolling pin in a bag for uneven texture. It's really nice
Sunday 15th of June 2014
I saw this and I made it right away. The garlic that I get in Japan, each clove, is huge. So I only used one clove. I mean they are really huge, bigger than my thumb! Also, I don't have low-sodium soy sauce here in Japan, I mean they have it, but I don't have it. So I used slightly less soy sauce. And I left it to sit in the refrigerator for 24 hours. Boy, these are great! I have a Japanese friend who grows lots of those long Japanese cucumbers during the summer. I am going to share this with her!
Also, another thing I have found that is really nice, I can keep adding cucumber slices the next day or the next day. It just keeps getting better.
Monday 16th of June 2014
I'm so glad you enjoyed this and am going to share it with your friend!!
Layla @ Brunch Time Baker
Saturday 14th of June 2014
These cucumbers would be great on so many dishes. YUMMY!!
Saturday 14th of June 2014
I LOVE this dish!! It really is refreshing to eat with many different types of meals, in my opinion, too! :)
Friday 13th of June 2014
So delicious! I need to make these!