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
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! :)