Japanese Quick Pickled Cucumbers

Name: Japanese Quick Pickled Cucumbers
Prep time: 5 min
Total time: 5 min
Ingredients: 1 seedless cucumber (halved and thinly sliced); 2 scallions (diced); 1/4 cup rice wine vinegar; 2 tablespoons soy sauce (low sodium); 1 teaspoon sugar; 1 teaspoon sesame oil; 1 teaspoon chili paste (optional); back roasted sesame seeds (optional garnish)

JUMP TO RECIPE

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.

Forkful of Japanese quick pickled cucumbers.

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.

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:

What are Japanese pickled cucumbers called?

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.

Do pickled cucumbers go bad?

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.

How long do Japanese pickled cucumbers last in the fridge?

Kept in an airtight container in the fridge, you can enjoy your pickles for 2-3 weeks!

What do you serve with japanese cucumbers?

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!

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Liz eating Japanese quick pickled cucumbers.

If you love any sort of pickle, then you’ll love these Japanese Quick Pickled Cucumbers.

Your fork is waiting.