Go Back
Robin Ward

Japanese Pickled Cucumbers

With just a few simple ingredients, these crunchy and refreshing Japanese Pickled Cucumbers add a burst of tangy flavor to any meal. Easy to make and a delightful palate cleanser.
Print Recipe Pin Recipe
Servings: 4
Course: #sidedish
Cuisine: Japanese
Ingredients Method Notes

Ingredients
  

  • 2 (10 g) tsp kosher salt
  • 3 (30 g) Tbsp sugar
  • ½ tsp Japanese karashi hot mustard (or substitute with Colman's English mustard similar to Japanese mustard) (optional)
  • 3 (261g) Japanese or Persian cucumbers

Method
 

  1. Combine salt, sugar, and mustard (if using) in a resealable plastic storage bag and mix well together.
  2. Cut of ½ inch from the ends of the cucumber. Rub them together on the ends to get rid of the bitter taste.
  3. Put the cucumbers in the bag, squeeze out the air, and sel the bag thghtly. Rub the cucumbers well with the mixture. Pickle for a few hours (my preferred taste) or up to 1-2 days in the refrigerator.
  4. When the cucumbers are ready, discard the liquid and slice the cucumber before serving. Store the cucumbers in the refrigerator and consume within 2-3 days after removing from the pickling solution.

Notes

Here are a few ideas to jazz up your Japanese Pickled Cucumbers:
  1. Add Some Heat: Incorporate a bit of chili crisp or sliced fresh chili peppers for a spicy kick.
  2. Aromatic Twist: Add a few slices of fresh ginger or a sprinkle of toasted sesame seeds for extra flavor.
  3. Citrus Zing: Adding a bit of lemon zest can add a refreshing citrus note.