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 – 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.
Cucumbers are in season mid to late summer. When they’re readily available, veggies are also 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.
The skin on the cucumber is where the fiber lives in fruits and vegetables so cucumber season is a great time to take advantage of non-waxy cukes.
“Pickles” was 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.
Frequently Asked Questions
How long do pickles last?
Several days in the fridge.
What do I serve with quick pickles?
Traditionally, quick pickles are served with sushi or rice, but you can really do whatever you want. You can even just eat them alone as a snack.
What if I don’t have cucumbers?
You can really pickle anything – beets, radishes, carrots, peppers, onions, and turnips are some of my favorites.
Your fork is waiting….. (or chop sticks or fingers!)
Japanese Quick Pickled Cucumbers
- In a medium bowl, whisk together vinegar, soy, sugar, sesame oil and chili paste.
- Add cucumbers and scallions to bowl and toss well. Let sit at room temperature for 15 minutes or longer before serving.
- Garnish with black roasted sesame seeds.