Japanese Quick Pickled Cucumbers

4.18 stars average

These crunchy Japanese quick pickles are easy to make and the perfect salty, sweet and sour low calorie snack to serve before or with a meal.

Prep Time5 minutes
Total Time5 minutes

Japanese quick pickled cucumbers long

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.


  • 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

Adding soy sauce to bowl

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.

adding rice wine vinegar to bowl

Then add the rice vinegar, and if you’re a fan of spicy, you could also add some chili paste or red pepper flakes.

Adding sesame oil to bowl

Pour in the sesame oil and then whisk until all ingredients are combined.

Adding cucumbers to bowl

Then take your slices of cucumber and add them to the bowl with the pickling mixture.

Adding minced scallions to bowl

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.

Japanese quick pickled cucumbers long

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!

More Homemade Snacks

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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.

Japanese quick pickled cucumbers long

Japanese Quick Pickled Cucumbers

4.18 stars average
These crunchy Japanese quick pickles are easy to make and the perfect salty, sweet and sour low calorie snack to serve before or with a meal.
PREP: 5 minutes
TOTAL: 5 minutes
Servings: 4



  • 1 seedless cucumber (halved and thinly sliced)
  • 2 scallions (diced)
  • ¼ 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)


  • 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.


Calories: 36kcalCarbohydrates: 4.2gProtein: 1.5gFat: 1.4gSaturated Fat: 0.2gPolyunsaturated Fat: 1.2gTrans Fat: 0gCholesterol: 0mgSodium: 11mgFiber: 0.9gSugar: 2g

46 thoughts on “Japanese Quick Pickled Cucumbers”

  1. So tasty!
    Substituted homemade Szechuan chili oil for paste and it gave them a wonderful bite! Thanks! Great recipe and very quick and easy!

  2. Turned out great! Didn’t have scallions and only used half a cucumber. Served it with a homemade beef bulgogi rice bowl. Thanks for the recipe!

  3. These are orgasmic! I made 2 slight alterations to the recipie 1) I cannot eat the seeds so I eliminated adding them and 2. I like hot spicy foods but I did not have any chili paste so instead I used HOT SESAME OIL that I had on hand ( it is somewhat red in color) . They are just fantastic!

  4. 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.

  5. 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!

  6. 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!!

  7. 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.

    1. Liz DellaCroce

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

    2. Hiya is this 36 calories per serving, or for the one 4-serving recipe? So the recipe as you’ve posted it makes 144 calories? Thanks so much x

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