Japanese pickled cucumbers, or sunomono, are a quick and easy way to preserve cucumbers. They are delicious, and healthy and can be flavoured in many different ways. This recipe focuses on vinegar-pickled cucumbers with a sweet and sour taste. They’re perfect for snacking or adding to salads. Let’s get started!
Japanese crunchy cucumbers are smaller and have thinner skin than regular cucumbers. They do not have developed seeds, with a milder, slightly sweet flavour. But you do not have to use this specific type of cucumber to enjoy cucumbers pickled in the Japanese style. You can add this exotic touch to any cucumbers.
Quick Japanese pickled cucumbers are a delicious and easy way to add a little zing to your meal. The cucumbers are pickled in a vinegar solution, which gives them their tart and tangy flavour. They are crunchy and refreshing, making them the perfect addition to any dish.
Also, pickled cucumbers are low in calories and fat, making them a healthy option for those watching their waistline. In addition, the pickling process helps to preserve the nutrients in the cucumbers, making them a nutritious snack. So, whether you’re looking for a healthy option or just something to liven up your meal, easy pickled cucumbers are a great choice.
How to pickle cucumbers
You start by selecting fresh, firm cucumbers that are free of blemishes. Then you cut the cucumbers into uniform slices, about 1/4-inch thick. Once cut, place the cucumber slices in a colander and sprinkle with salt and let the cucumbers sit for about 30 minutes to allow the salt to draw out the water. While this is happening, you prepare the pickling liquid.
Rinse the cucumbers well and pat them dry with a paper towel. Place the cucumber slices in a glass jar or container. Pour in the pickling liquid and screw on the lid tightly. Shake the jar lightly to ensure the liquid is equally distributed. Refrigerate the pickled cucumbers for at least 2 hours before serving.
These pickled cucumbers are a quick and easy way to add flavour to any dish. So next time you’re looking for a delicious way to add flavour to your meal, try pickled cucumbers!
TIPS
- Start with fresh, firm cucumbers. Avoid cucumbers that are overripe or starting to soften.
- If using traditional cucumbers, you can cut them lengthwise in half first, and using a spoon, scoop out most of the seeds and watery pulp. This can help the resultant pickles to be a bit crunchier for longer.
- Try to cut the cucumbers into uniform slices, about 1/4-inch thick. If a thicker cut, they will need bringing for longer.
- Add your desired seasonings to the pickling liquid. Common flavourings include salt, sugar, dill, and peppercorns. See below for additional flavour options.
- Allow the cucumbers to pickle for at least 2 hours, up to overnight, before serving. The longer they sit, the more pickled they will become. Of course, you can always eat them right away if you can’t wait! Just remember that pickled cucumbers are best served cold. Bon appétit!
Flavour-enhancing options:
1. Add a teaspoon of honey for a touch of sweetness.
2. Add a teaspoon of sesame oil for a nutty taste.
3. Add thin slivers of fresh ginger for warmth and a unique taste.
4. Mix in some fresh chilli or chilli flakes for a spicy hot flavour.
5. Add a teaspoon of soy sauce.
6. Add chopped green onions.
You can add other flavouring agents such as peppercorns, bay leaves, or even cloves, but I find that keeping it simple allows the cucumber flavour to shine through.
Ways to enjoy quick Japanese-style pickled cucumbers
1. Serve as a side dish to your favourite Japanese meal.
2. Add to salads for a crunchy texture and flavour.
3. Enjoy as a healthy snack on its own or with some of your favourite dips.
4. Use as a condiment in sandwiches or wraps. Japanese pickled cucumbers are a great way to add some crunch and flavour to a sandwich.
5. Mix with other pickled vegetables for a unique and flavorful salad or side dish.
6. Perfect with cold roast chicken or grilled salmon.
The next time you come across a cucumber, don’t hesitate to pickle it the Japanese way. It’s easy, and fun and you can make it as spicy or tangy as you like. And what could be better than a delicious side dish that takes just minutes to prepare and is perfect for any occasion?
Quick Japanese-style pickled cucumbers are perfect for adding a pop of flavour and crunch to any meal. With just a few simple ingredients, you can make these quick pickles in minutes, making them the perfect addition to your next picnic or potluck. So why not celebrate cucumbers the Japanese way? Give this easy recipe a try today!
For more information see RESOURCES
Japanese Pickled Cucumbers Recipe
Equipment
- Chopping board and knife
- Spoon for scooping
- Spoon for stirring
- 1 Saucepan
- Clean sterilised jars or containers with non-reactive lids
- Funnel
Ingredients
- ½ cup rice vinegar
- 1 tbsp sugar
- 1½ tsp salt
- ½ tsp dried dill
- ¼ tsp black peppercorns
- 1 large cucumber
Instructions
- In a saucepan, combine the rice vinegar, sugar, salt, dill, and black pepper.
- Warm gently and stir until the sugar and salt have dissolved. Set aside to cool.
- Wash the cucumbers.Slice in rounds of 1/4 inch thickness. You can also slice the cucumber lengthwise, and scoop out the seeds and pulp before slicing it into half-moon shapes.
- Place the cucumber slices in the sterilised jar.
- Pour the cooled vinegar mixture over the cucumbers, making sure to cover them completely.
- Refrigerate immediately and allow to chill for at least 2 hours before serving.
- They will keep in the fridge for up to 1 week.
- Serve sprinkled with some sesame seeds.
Notes
TIPS
-
- Start with fresh, firm cucumbers. Avoid cucumbers that are overripe or starting to soften.
- If using traditional cucumbers, you can cut them lengthwise in half first, and using a spoon, scoop out most of the seeds and watery pulp. This can help the resultant pickles to be a bit crunchier for longer.
- Try to cut the cucumbers into uniform slices, about 1/4-inch thick. If a thicker cut, they will need bringing for longer.
- Add your desired seasonings to the pickling liquid. Common flavourings include salt, sugar, dill, and peppercorns. See below for additional flavour options.
- Allow the cucumbers to pickle for at least 2 hours, up to overnight, before serving. The longer they sit, the more pickled they will become. Of course, you can always eat them right away if you can’t wait! Just remember that pickled cucumbers are best served cold. Bon appétit!
Flavour-enhancing options:
1. Add a teaspoon of honey for a touch of sweetness. 2. Add a teaspoon of sesame oil for a nutty taste. 3. Add thin slivers of fresh ginger for warmth and a unique taste. 4. Mix in some fresh chilli or chilli flakes for a spicy hot flavour. 5. Add a teaspoon of soy sauce. 6. Add chopped green onions. You can add other flavouring agents such as peppercorns, bay leaves, or even cloves, but I find that keeping it simple allows the cucumber flavour to shine through.Ways to enjoy quick Japanese-style pickled cucumbers
1. Serve as a side dish to your favourite Japanese meal. 2. Add to salads for a crunchy texture and flavour. 3. Enjoy as a healthy snack on its own or with some of your favourite dips. 4. Use as a condiment in sandwiches or wraps. Japanese pickled cucumbers are a great way to add some crunch and flavour to a sandwich. 5. Mix with other pickled vegetables for a unique and flavourful salad or side dish. 6. Perfect with cold roast chicken or grilled salmon. For more information see RESOURCESNutrition
Nutritional Disclaimer
All nutritional information is an estimate only, based on third-party calculations derived from an online nutritional calculator, Spoonacular API. The data provided is a courtesy and should not be considered a guarantee or fact. Each recipe and nutritional value will vary depending on the ingredients and brands you use, your measuring methods and portion sizes. For accurate results, we recommend that you calculate the nutritional information yourself, using a preferred nutritional calculator or advice from a nutritionist, based on your ingredients and individual processes.