Japanese Pickled Cucumbers: A Quick and Refreshing Side Dish Recipe
These Japanese Pickled Cucumbers are a fast, easy, and refreshing side dish that requires just four simple ingredients: Japanese cucumbers, salt, sugar, and rice vinegar. Perfect for pairing with a variety of Japanese and Hawaiian dishes, this recipe is a must-try for anyone looking to add a tangy, crunchy element to their meals.
Ingredients
- 1 large Japanese cucumber or Persian cucumber if you can’t find Japanese
- 2 teaspoons salt Hawaiian sea salt or kosher salt works best
- 1 tablespoon sugar
- ¼ cup rice vinegar
Instructions
- Step 1: Slice the Cucumber: Thinly slice the cucumber. You can use a mandoline for super-thin slices or a knife if you prefer them a bit thicker. Don’t stress about perfection—rustic slices work just fine!
- Step 2: Salt the Cucumber: Place the slices in a bowl and sprinkle with salt. Toss gently to coat, then let them sit for 10 minutes. This step draws out excess water, ensuring your pickles stay crunchy.
- Step 3: Make the Pickling Liquid: In a small bowl, dissolve the sugar in the rice vinegar. That’s it—your pickling liquid is ready!
- Step 4: Marinate: Drain the water from the salted cucumbers, then pour the vinegar mixture over them. Give it a gentle stir, cover, and let it sit in the fridge for at least an hour. The longer it marinates, the more flavorful it gets!
Notes
- Storage: Keep in the refrigerator for 3-4 days in a sealed container.
- Marination Time: The cucumbers are ready to eat after 1 hour, but you can marinate longer for a stronger flavor.
- Substitutions: If Japanese cucumbers are unavailable, Persian cucumbers are a great alternative.