Japanese Pickled Cucumbers Recipe

sliced pickled cucumbers in a glass jar covered with condensation

Japanese Pickled Cucumbers Recipe

Crunchy tangy lightly spiced pickle - yum!

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Course Condiment

Cuisine British, Japanese

Calories 109 kcal

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

1. Start with fresh, firm cucumbers. Avoid cucumbers that are overripe or starting to soften.
2. 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.
3. Try to cut the cucumbers into uniform slices, about 1/4-inch thick. If a thicker cut, they will need bringing for longer.
4. Add your desired seasonings to the pickling liquid. Common flavourings include salt, sugar, dill, and peppercorns. See below for additional flavour options.
5. 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 RESOURCES

Nutrition

Calories: 109kcalCarbohydrates: 19gProtein: 2gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.02gSodium: 3548mgPotassium: 416mgFiber: 2gSugar: 16gVitamin A: 237IUVitamin C: 9mgCalcium: 64mgIron: 1mg

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.

Keyword japanese pickled cucumbers

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