Japanese Pickled Cucumber

Discover the refreshing and tangy world of Japanese Pickled Cucumber! This simple yet flavorful recipe brings a taste of Japan to your kitchen.

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With its perfect balance of salty, sweet, and umami flavors, these pickled cucumbers are an ideal side dish or snack that will transport your taste buds to the streets of Tokyo.

Why You’ll Love This Recipe

• Quick and easy: Ready in just 20 minutes, plus chilling time
• Versatile: Perfect as a side dish, snack, or addition to various meals
• Healthy: Low in calories and packed with probiotics
• Authentic flavor: Combines traditional Japanese ingredients for a genuine taste experience

What is Tsukemono?

Tsukemono, which translates to “pickled things,” is a category of Japanese preserved vegetables. These Japanese Pickled Cucumbers, known as “kyuri no tsukemono,” are a popular type of tsukemono. They’re a staple in Japanese cuisine, often served as a refreshing side dish to balance rich, heavy meals.

Ingredients

• Cucumber: The star of the dish, providing a crisp texture and mild flavor that absorbs the pickling liquid beautifully.
• Salt: Essential for drawing out excess moisture from the cucumbers and enhancing their crunchiness.
• Dried seaweed: Adds a subtle oceanic flavor and boosts the umami profile of the pickles.
• Rice wine vinegar: Provides the tangy acidity necessary for pickling and balances the other flavors.
• Mirin: A sweet rice wine that adds depth and a touch of sweetness to the pickling liquid.
• Tamari sauce: A gluten-free alternative to soy sauce, offering a rich, savory flavor.
• Sesame seeds: Contribute a nutty flavor and pleasant texture to the finished pickles.

Grab the full ingredients details and instructions in the recipe card below!

Substitutions and Additions

• Cucumber: Persian or English cucumbers can be used instead of regular cucumbers for a seedless option.
• Tamari: If gluten isn’t a concern, you can substitute with regular soy sauce.
• Mirin: If unavailable, use a mixture of sake and sugar (2:1 ratio) as a substitute.
• Add red chili flakes or a slice of jalapeno for a spicy kick.
• Include thin slices of carrot or daikon radish for added color and crunch.

Instructions

1. Thinly slice the cucumber and salt it in a bowl for 10 minutes.
2. Soak dried seaweed in water for 10 minutes.
3. Drain excess water from cucumber and seaweed.
4. Place cucumber and seaweed in a jar.
5. Add remaining ingredients and mix well.
6. Cover and refrigerate for up to 2 weeks.

Recipe Tips

• Use a mandoline or sharp knife to get uniformly thin cucumber slices for even pickling.
• Don’t skip the salting step – it’s crucial for achieving the right texture.
• For a stronger flavor, let the pickles sit in the refrigerator for at least 24 hours before eating.
• Shake the jar occasionally to ensure all cucumber slices are evenly pickled.

Serving Suggestions

These Japanese Pickled Cucumbers are incredibly versatile:

• Serve as a side dish with grilled meats or fish
• Add to rice bowls or bento boxes for a refreshing crunch
• Use as a topping for burgers or sandwiches
• Enjoy as a light, healthy snack on their own
• Pair with other Japanese dishes like sushi, ramen, or tempura

Storage & Reheating

Store your Japanese Pickled Cucumbers in an airtight jar or container in the refrigerator. They will keep for up to 2 weeks, becoming more flavorful over time. No reheating is necessary – these pickles are best enjoyed cold straight from the fridge.

Recipe FAQ

Can I use regular vinegar instead of rice wine vinegar?

While rice wine vinegar is traditional, you can use apple cider vinegar or white wine vinegar as alternatives. The flavor will be slightly different but still delicious.

How long do I need to wait before eating the pickles?

You can eat them right away, but for best results, wait at least 2-4 hours or overnight for the flavors to develop fully.

Are these pickles spicy?

This recipe isn’t spicy, but you can add red chili flakes or sliced jalapeno if you prefer a kick.

Can I reuse the pickling liquid for a new batch?

It’s best to make a fresh batch of pickling liquid each time to ensure food safety and the best flavor.

Can I make a larger batch?

Absolutely! Simply double or triple the ingredients as needed. Just make sure your container is large enough to hold all the cucumbers and liquid.

Yield: 8 portions

Japanese Pickled Cucumber

Print

Make this classic Japanese side dish for a great accompaniment to many Asian recipes

Prep Time 15 minutes

Cook Time 5 minutes

Total Time 5 minutes

Ingredients

• 1 cucumber, thinly sliced
• 2 tsp. salt
• 2 cups (480ml) water
• 1 tsp. dried seaweed 
• 2 tsp. rice wine vinegar
• 2 tsp. mirin
• 2 tsp. tamari sauce
• 1 tsp. sesame seeds

Instructions

1. Place the sliced cucumbers into a small bowl and sprinkle with the salt, set aside for 10 minutes to allow the salt to draw the water out of the cucumber. 
2. Place the dried seaweed in a small bowl with the water and set aside for 10 minutes. 
3. Drain any excess water out of the cucumber and seaweed and place both into a jar. Add in the remaining ingredients and mix well. Cover the jar with a lid and store in the refrigerator for up to 2 weeks.

Notes

Use a mandoline or sharp knife to get uniformly thin cucumber slices for even pickling.

Don't skip the salting step – it's crucial for achieving the right texture.

For a stronger flavor, let the pickles sit in the refrigerator for at least 24 hours before eating.

Shake the jar occasionally to ensure all cucumber slices are evenly pickled.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 10Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 666mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 0g

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