Spicy Japanese Pickled Cucumbers

A refreshing and easy recipe for Spicy Japanese Pickled Cucumbers that will have your taste buds dancing! These pickles are quick to prepare and make a perfect addition to any meal or a delightful snack on their own.

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Prep Time 30

Total Time 1

Course: Side Dish, Snack

Cuisine: Japanese

Ingredients Method Notes

Ingredients

Cucumbers

2 medium cucumbers Fresh, crunchy cucumbers are the star of this recipe.

Seasoning

1 tbsp salt This helps to draw out the moisture from the cucumbers.
0.5 cup rice vinegar Adds that signature tangy flavor.
0.25 cup sugar Balances the acidity for a perfect sweet-and-sour taste.
1 tbsp soy sauce Adds depth and umami to the pickles.
1 tsp sesame oil A touch of nuttiness that enhances the overall flavor.
1 tsp chili flakes Adjust this to your spice preference!
2 cloves garlic thinly sliced, infuses a wonderful aroma and taste.
1 tsp grated ginger Adds a fresh and zesty kick.
2 green onions chopped For garnish, adding color and a mild onion flavor.

Method

Step 1: Wash the cucumbers and slice them thinly. The thinner, the better for quick pickling!
Step 2: Place the cucumber slices in a bowl and sprinkle with salt. Let them sit for about 30 minutes to draw out excess moisture.
Step 3: In a separate bowl, combine rice vinegar, sugar, soy sauce, sesame oil, chili flakes, garlic, and ginger. Stir until the sugar is fully dissolved.
Step 4: After 30 minutes, rinse the cucumbers under cold water to remove excess salt and pat them dry with a paper towel.
Step 5: Add the cucumbers to the vinegar mixture, ensuring they are fully submerged.
Step 6: Cover the bowl and refrigerate for at least 1 hour before serving. For best results, let them marinate overnight.
Step 7: Serve chilled, garnished with chopped green onions. Enjoy the crunch!

Notes

These pickles can stay fresh in the fridge for up to a week. If you want to enjoy them longer, you can also freeze them, but be aware that the texture may change slightly once thawed.