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Quick Japanese Pickled Cucumber on a Stick Recipe

Japanese Pickled Cucumber on a Stick

This Japanese Pickled Cucumber on a Stick recipe is super easy and perfect for a hot day or a quick snack. In just 10 minutes, you can have these delicious bites ready to enjoy!
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: Japanese
Ingredients Equipment Method Notes

Ingredients
  

For the Pickled Cucumbers
  • 2 medium cucumbers Choose firm, fresh cucumbers for the best crunch.
  • 1 cup rice vinegar Adds a delightful tang without being overpowering.
  • 1/2 cup water Helps to balance the acidity of the vinegar.
  • 1/4 cup sugar Sweetens the brine perfectly to complement the cucumbers.
  • 1 tbsp salt Enhances all the flavors and helps with preservation.
  • 1 tsp sesame seeds Optional, for a little extra crunch and flavor.
  • Bamboo skewers

Equipment

  • Bowl
  • Jar or Container
  • Bamboo Skewers

Method
 

  1. Step 1: Wash the cucumbers and cut them into quarter-length pieces. This helps them pickle quickly and makes them easy to handle.
  2. Step 2: In a bowl, combine the rice vinegar, water, sugar, and salt. Stir until the sugar and salt are completely dissolved.
  3. Step 3: Place the cucumber pieces in a jar or container, then pour the vinegar mixture over them, ensuring they are fully submerged.
  4. Step 4: Seal the jar and refrigerate for at least 10 minutes.
  5. Step 5: After pickling, remove the cucumber pieces and thread them onto bamboo skewers.
  6. Step 6: Sprinkle with sesame seeds if desired, and serve. These are best enjoyed chilled!

Notes

These pickles can be stored in the refrigerator in an airtight container for up to a week. If you have any leftovers, keep them in the brine to maintain their crunch and flavor.