Cucumber Week: Japanese Pickled Cucumbers

C – These pickles are one of my favorite things to eat at a Japanese restaurant. I love ordering it. I always feel like I never get enough.

I loved making this recipe because I ate the entire dish all by myself.

This recipe is so quick and simple. Just let it marinate overnight and you have achieved pickles.

I am so glad these pickles are quick, because I wouldn’t be able to handle waiting too long for them to be ready.

I loved the sweet, sour and salty taste with some crispy sesame seeds over top.

Next time I think I will double the recipe because I ate them way too fast.

Cucumber Week: Japanese Pickled Cucumbers
Recipe type: Sides, Snacks
Prep time: 40 mins
Cook time: 24 hours
Total time: 24 hours 40 mins
Serves: 2
  • 4 Persian cucumbers, sliced ¼ inch thick
  • 2 tsp kosher salt, plus ¼ teaspoon
  • 4 Tbsp rice vinegar
  • 2 Tbsp granulated sugar
  • Black and white sesame seeds, sprinkle for garnish
  1. Mix the sliced cucumbers with 2 teaspoons kosher salt. Mix well and let sit for 10 minutes. Then, rinse with cold water and drain.
  2. Mix the rice vinegar, granulated sugar and ¼ teaspoon kosher salt together. Add to the cucumbers and store in an air tight container overnight.
  3. Serve with a sprinkle of sesame seeds.
  4. Enjoy!


Besidns, Jim and Luke might want a few.

They were delicious.