These crunchy Japanese quick pickles are the perfect salty, sweet, sour and slightly spicy 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.
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!)
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.
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
Haute Apple Pie: Sweet and Sour Cucumber Salad
Virtually Homemade: Cucumber Tomato Bruschetta
Food for 7 Stages of Life: Neer Mor — Zested South Indian Buttermilk with Cucumber
Weelicious: Cucumber Cream Cheese Sandwiches
FN Dish: Pickles Past the Jar