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.
In this Post: Everything you need for 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!
More Homemade Snacks
- Baked Corn Tortilla Chips
- Wheels of Steel Peanut Butter Health Cookies
- 5 Ingredient No Bake Fig Newton Bars
- High Protein Homemade Granola
- Air Fryer Sweet Potato Chips
Did you try this snack and love it? The next time you make it, snap a picture and share it to your socials! Tag @thelemonbowl and #thelemonbowl so we can admire and share your dish.
If you love any sort of pickle, then you’ll love these Japanese Quick Pickled Cucumbers.
Your fork is waiting.
Japanese Quick Pickled Cucumbers
Equipment
Ingredients
- 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)
Instructions
- 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.
So tasty!
Substituted homemade Szechuan chili oil for paste and it gave them a wonderful bite! Thanks! Great recipe and very quick and easy!
Oh i’m so glad you enjoyed!
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!
Wonderful sounds amazing!
Turned out very good. I didn’t have chili paste, so added Sriracha instead and it seemed a fair substitute.
Perfect!!
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!
I’m so glad you enjoyed!!
I’m totally making this recipe this week!
I hope you love it!!
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.
Ooo love the idea of serving them with tacos!!!
Yum! I love cucumbers :) this looks incredible!
Thanks sista!! TGIF!
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!
Yes I love Thai cucumber salads!! I could eat any Asian salad at any time. :)
Liz,
These pickles look great–and I’ve got everything I need, even cukes from the farm share.
Thanks!
Oh goodie! I figured everyone was up to their eyeballs in cukes this time of year. :)
This looks so refreshing and like the perfect summer side dish!
You’d love them Kelly – crunchy and addictive!
Hey Liz, happy to be here. Thanks to the FN summer fest event.
These pickled cucumbers look terrific.
I’m so glad you found me! Thanks for stopping by – I hope you enjoy the recipes!
Loving this! In fact I love anything pickled too. Especially those things that you don’t have to actually let pickle forever before enjoying like this :)
Totally!! I’m not the most patient person in the world… lol. :)
Love these. Thank you Liz.
You’re welcome Liz!!
i did pickles too! yours look and sounds delicious. i love how quick and easy this is.
Thank you so much – going to check out your pickles now!!
I could swim in a big ol’ bowl of pickles, especially if they are Asian flavored! You know I love this maj time!
haha me too!!! Why are pickles so dang good?
I love that he loves pickles (well you too) lol My oldest won’t even try them. Seriously makes me sad. Love this and can’t wait to make some!
It’s pretty insane how many he can eat!!!
Love this Liz! This is similar to the way I prepare cucumbers during the summer for a fast and easy side dish.
I’m all about fast and easy in the summer!! :)
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!!
Oh good that’s exactly what this recipe is perfect for – an over abundance of cukes!!
Ok, I have got to try this with the next cucumber harvest!
This is perfect for fresh cucumbers from the garden! Enjoy Pamela!
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.
haha I love pickled everything too!! Although eggs… never tried?? Something tells me I’d like them – lol.
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
36 calories per serving! :)