Japanese Cucumber Pickles

Japanese Cucumber Pickles

Thin cucumber slices turn crisp and tangy in a quick rice vinegar brine.

Total 45 min Makes 4 servings Calories 45/serving

Dietary

Vegan, Vegetarian, Pescatarian, Dairy free, Nut free, Halal, Kosher

Allergens

Soy, Sesame, Wheat

These lightly salted cucumbers are pounded and sliced thin, then marinated in a sweet-tangy rice vinegar brine with ginger and sesame. The salting step draws out excess water, keeping every slice crunchy rather than watery. Serve them alongside rice bowls, grilled fish, or as a refreshing side for a summer meal.

Ingredients

  • 2 English cucumbers, trimmed
  • 1 teaspoon kosher salt
  • 1/4 cup rice vinegar
  • 1 tablespoon sugar
  • 1 teaspoon soy sauce
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon fresh ginger, grated
  • 1 teaspoon sesame seeds, toasted
  • 1/4 teaspoon crushed red pepper flakes

Method

  1. Lightly smash the cucumbers with a rolling pin or the flat side of a knife until slightly cracked, then slice into 1/4-inch rounds.

  2. Toss the cucumber slices with the kosher salt in a colander and let stand to draw out excess water.

  3. Rinse the cucumbers briefly under cold water and pat dry thoroughly with a towel.

  4. In a medium bowl, whisk together the rice vinegar, sugar, soy sauce, sesame oil, and grated ginger until the sugar dissolves.

  5. Add the cucumbers to the bowl and toss to coat evenly in the brine.

  6. Cover and refrigerate to let the flavors meld.

  7. Sprinkle with toasted sesame seeds and red pepper flakes just before serving.

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    Japanese Cucumber Pickles

    These lightly salted cucumbers are pounded and sliced thin, then marinated in a sweet-tangy rice vinegar brine with ginger and sesame. The salting step draws out excess water, keeping every slice crunchy rather than watery. Serve them alongside rice bowls, grilled fish, or as a refreshing side for a summer meal.

    45 min 4 servings 45 cal

    Ingredients

    • 2 English cucumbers, trimmed
    • 1 teaspoon kosher salt
    • 1/4 cup rice vinegar
    • 1 tablespoon sugar
    • 1 teaspoon soy sauce
    • 1 teaspoon toasted sesame oil
    • 1 teaspoon fresh ginger, grated
    • 1 teaspoon sesame seeds, toasted
    • 1/4 teaspoon crushed red pepper flakes

    Method

    1. 1

      Lightly smash the cucumbers with a rolling pin or the flat side of a knife until slightly cracked, then slice into 1/4-inch rounds.

    2. 2

      Toss the cucumber slices with the kosher salt in a colander and let stand to draw out excess water.

    3. 3

      Rinse the cucumbers briefly under cold water and pat dry thoroughly with a towel.

    4. 4

      In a medium bowl, whisk together the rice vinegar, sugar, soy sauce, sesame oil, and grated ginger until the sugar dissolves.

    5. 5

      Add the cucumbers to the bowl and toss to coat evenly in the brine.

    6. 6

      Cover and refrigerate to let the flavors meld.

    7. 7

      Sprinkle with toasted sesame seeds and red pepper flakes just before serving.