These crispy Japanese quick pickles are easy to make and the perfect salty, sweet and sour, low-calorie snack to serve before or with a meal.
Pickled cucumbers are one of my favorite low-calorie snacks and these Japanese Quick Pickles won’t disappoint. Since cucumbers are in season in mid to late summer, I often buy them when I visit my local farmer’s market. This recipe works with a variety of cucumbers, but is also great for those little pickling cucumbers you might be growing in your garden! 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 whatever variety you have!
- Spring onions: Also called scallions, they are also easily “pickled” and give them a great, mild onion flavor.
- rice wine vinegar: Vinegar is milder than white vinegar and also slightly sweeter. It is the most important ingredient in pickling.
- Soy sauce: A great source of umami and the salty zest of this sweet and salty pickle.
- Sugar: Adds the perfect amount of sweetness to balance out the salty and sour flavors.
- Sesame oil: The flavor is nutty and earthy, it’s a strong aroma so a small amount goes a long way to go a long way.
How to quickly cook pickled Japanese cucumbers
To make Japanese Quick Pickles, begin by adding soy sauce and sugar to a large bowl and stirring until most of the sugar has dissolved.
Then add the rice vinegar and if you like it spicy you can also add some chilli paste or red pepper flakes.
Add the sesame oil and stir until all ingredients are combined.
Then take your cucumber slices and add them to the bowl with the pickling mixture.
Add the spring onions and stir until everything is coated in the mixture. Let it sit for at least 15 minutes, or longer if you want a stronger flavor.
Garnish with some sesame if you like and enjoy the Japanese cucumbers!
Frequently asked Questions:
What are Japanese pickled cucumbers called?
In Japan, many different things are pickled in it and are commonly referred to as tsukemono. But pickled cucumbers are called kyurizuke, to my knowledge.
Do Pickled Cucumbers Go Bad?
They can go bad, but it will take a while for that to happen. Look for discoloration or really unpleasant tastes or smells.
How long do Japanese pickles last in the refrigerator?
Stored 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 pickles would go great with any Japanese cuisine! Miso soup, sushi, some katsu chicken or pork. Or simply nibble them pure!
More homemade snacks
Have you tried this snack and are you excited? Next time you do it, take a picture and share it on your social networks! Tag @thelemonbowl and #thelemonbowl so we can admire and share your dish.
If you love pickles of all kinds, you’ll love these Japanese Quick Pickles.
Your fork is waiting.
Japanese Quick Pickled Cucumbers
These quick, crunchy Japanese cucumbers are easy to make and the perfect salty, sweet and sour, low-calorie snack to serve before or with a meal.
Pen
Servings:
- 1 seedless cucumber (halved and thinly sliced)
- 2 spring onions (diced)
- ¼ Cup rice wine vinegar
- 2 tablespoon soy sauce (low sodium)
- 1 teaspoon Sugar
- 1 teaspoon sesame oil
- 1 teaspoon chili paste (Optional)
- toasted sesame seeds (optional set)
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In a medium bowl, whisk together the vinegar, soy, sugar, sesame oil, and chilli paste.
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Add the cucumbers and spring onions to the bowl and mix well. Let rest at room temperature for 15 minutes or more before serving.
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Garnish with toasted black sesame seeds.
Prevent your screen from going dark
Cucumbers can be prepared in advance and stored in the refrigerator for several days.
Calories: 36kcalCarbohydrates: 4.2GProtein: 1.5GFat: 1.4GSaturated Fatty Acids: 0.2GPolyunsaturated fat: 1.2Gtrans fats: 0GCholesterol: 0mgSodium: 11mgFiber: 0.9GSugar: 2G