Japanese Quick Pickled Cucumbers

These crunchy Japanese quick pickles are the perfect salty, sweet, sour and slightly spicy low calorie snack to serve before or with a meal.
Japanese Quick Pickled Cucumbers - The Lemon BowlPickles are one of my favorite low calorie snacks – pregnant or not – and these Japanese Quick Pickled Cucumbers do not disappoint. From Thai food to Vietnamese food, one of the reasons I love Asian food of all kinds is because it provides the delicate flavor balance of salty, sour, spicy and sweet.

Cucumber season has arrived which means they are readily available, extremely affordable and bursting with freshness. This recipe works with a variety of cucumbers including the English cucumber shown in my photo but it is also ideal for the small pickling cucumbers you may have growing in your backyard. As Lindsay recently taught us, the skin is where the fiber lives in fruits and vegetables so cucumber season is a great time to take advantage of non-waxy cukes.

“Pickles” is actually one of the first words my toddler mastered. We always have a large jar of baby dills in the fridge to hold him over before dinner and at the rate he eats them, you’d think he was the pregnant one. I’m happy to say – he loved these Japanese quick pickles just as much as the baby dills! I know your family will love them too.

Your fork is waiting….. (or chop sticks or fingers!)

Japanese Quick Pickled Cucumbers
 
Author: 
Nutrition Information
  • Serves: 4
  • Serving size: ¼ cup
  • Calories: 36
  • Fat: 1.4 g
  • Saturated fat: .2 g
  • Unsaturated fat: 1.2 g
  • Trans fat: 0
  • Carbohydrates: 4.2 g
  • Sugar: 2 g
  • Sodium: 11 mg
  • Fiber: .9 g
  • Protein: 1.5 g
  • Cholesterol: 0
Recipe type: Appetizer
Cuisine: Asian
Prep time: 
Total time: 
These crunchy quick pickles are the perfect salty, sweet, sour and slightly spicy low calorie snack before any meal.
Ingredients
Instructions
  1. In a medium bowl, whisk together vinegar, soy, sugar, sesame oil and chili paste.
  2. Add cucumbers and scallions to bowl and toss well. Let sit at room temperature for 15 minutes or longer before serving.
  3. Garnish with black roasted sesame seeds.
Notes
Pickles can be made in advance and stored in the refrigerator for several days.

Need more cucumber ideas?? Check out these delicious recipes from my friends in honor of Food Network’s #SummerFest!

Feed Me Phoebe: Fennel Tzatziki with Mint
Jeanette’s Healthy Living: Burmese Cucumber Watermelon Composed Salad
Domesticate Me: California Salad with Roasted Chicken and Avocado Dressing
Taste With The Eyes: Stuffed Cucumber Kimchi with Shrimp and Minari
Devour: Cucumber and Mint Lemonade 
Haute Apple Pie: Sweet and Sour Cucumber Salad
Napa Farmhouse 1885: Spicy Cucumber, Carrot and Onion Refrigerator Pickles
Red or Green: Spicy Cucumber Gazpacho
Virtually Homemade: Cucumber Tomato Bruschetta
Food for 7 Stages of Life: Neer Mor — Zested South Indian Buttermilk with Cucumber
Weelicious: Cucumber Cream Cheese Sandwiches
Blue Apron Blog: Barley Salad with Heirloom Cucumbers & Golden Beets
The Sensitive Epicure: Pimm’s Cups and Cucumber Tea Sandwiches
FN Dish: Pickles Past the Jar

Comments

  1. says

    These sound heavenly!! I love pickles. Actually, I love ANYTHING pickled. I know when I’m pregnantI will crave pickled beets and eggs. haha, seriously, I know it.

    • Liz DellaCroce says

      haha I love pickled everything too!! Although eggs… never tried?? Something tells me I’d like them – lol.

  2. says

    Thank you!! I have a basket of cucumbers that some friends brought over, and have been looking for cuke recipes!! My mother loves pickled cucumbers so I’m going to make some and bring them over to her this afternoon!!

  3. says

    Love this! I go to a Thai restaurant in my neighborhood that has great spring rolls that come w/ a really refreshing cucumber salad and that’s what this reminds me of!

  4. says

    Love Japanese style pickles, we often toss them together to serve along side tacos, such a great addition! Have added sesame before, and will have to try next time.

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  1. […] cukes and letting them rest for a short period of time before chowing down.  We started with this Japanese Quick Pickled Cucumber recipe.  I really liked this recipe because, other than cutting the cucumbers into slices, my 3 […]

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