These crunchy Japanese quick pickled cucumbers are easy to make and the perfect salty, sweet, and sour low-calorie snack to serve before or with a meal.
Pickles are one of my favorite low calorie snacks, and these Japanese Quick Pickled Cucumbers do not disappoint. With cucumbers being in season mid to late summer, I frequently grab them when I visit my local farmers market. This recipe works with a variety of cucumbers, but it is also ideal for the small pickling cucumbers you may have growing in your backyard! A delicious snack, or the perfect side dish for your next Asian inspired dinner.
Love snacking on cucumbers? Try my Chinese Smashed Cucumbers, too!
Ingredients
- Cucumber: I like to use a “seedless” cucumber, like an English cucumber or Persian cucumber, but this recipe will work with any kind you have!
- Scallions: Also called green onions, they get lightly “pickled” as well and infuse a great, mild oniony flavor.
- Rice wine vinegar: Milder than white vinegar, and slightly sweeter as well, vinegar is the most important ingredient when it comes to pickling.
- Soy sauce: A great source of umami and the salty zing of this sweet and salty pickle.
- Sugar: Adds the perfect amount of sweetness to balance out the salty and sour flavors.
- Sesame oil: Nutty and earthy in taste, it’s a strong flavor so a little goes a long way.
How to make Japanese Quick PIckled Cucumbers
Start your Japanese quick pickled cucumbers by taking a large bowl and adding soy sauce and the sugar, whisk until the sugar is mostly dissolved.
Then add the rice vinegar, and if you’re a fan of spicy, you could also add some chili paste or red pepper flakes.
Pour in the sesame oil and then whisk until all ingredients are combined.
Then take your slices of cucumber and add them to the bowl with the pickling mixture.
Add the green onions and then toss until everything is coated in the mixture. Let sit for at least 15 minutes, or longer if you want a stronger flavor.
Garnish with some sesame seeds if you like, and and enjoy your Japanese pickles!
Frequently Asked Questions:
They pickle quite a few different things in Japan, and are generally referred to as tsukemono. But pickled cucumbers, from what I am aware of, are called kyurizuke.
They can go bad, but it’ll take a while for that to happen. Look out for any discoloration or really off tastes or smells.
Kept in an airtight container in the fridge, you can enjoy your pickles for 2-3 weeks!
I think these quick pickled cucumbers would be great alongside any Japanese cuisine! Miso soup, sushi, some katsu chicken or pork. Or just snack on them by themselves!
More Homemade Snacks
- Baked Corn Tortilla Chips
- Wheels of Steel Peanut Butter Health Cookies
- 5 Ingredient No Bake Fig Newton Bars
- High Protein Homemade Granola
- Air Fryer Sweet Potato Chips
Eat It, Like It, Share It!
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If you love any sort of pickle, then you’ll love these Japanese Quick Pickled Cucumbers.
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Ingredients
Equipment
Instructions
- In a medium bowl, whisk together vinegar, soy, sugar, sesame oil and chili paste.1/4 cup rice wine vinegar, 2 tablespoons soy sauce, 1 teaspoon sugar, 1 teaspoon sesame oil, 1 teaspoon chili paste
- Add cucumbers and scallions to bowl and toss well. Let sit at room temperature for 15 minutes or longer before serving.1 seedless cucumber, 2 scallions
- Garnish with black roasted sesame seeds.back roasted sesame seeds
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