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Featured Comment:
“Flavorful pickled cucumber dish – sweet, spicy and a touch of nuttiness. I used sugar substitute for a diabetic and it tasted great. First time using a rolling pin on cucumbers, which worked great to soften them. I’ve made the recipe twice this week as it gets eaten up very quickly and will be working on my third batch shortly.”
– Christine
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What is Tsukemono (Japanese pickles)?
Tsukemono is the Japanese word for “pickles.” They come in all shapes, colours and flavours, and are considered an essential side to many Japanese meals along with miso soup and rice.
Not only are they packed with complex flavour that helps cleanse the pallet, but they are also known to be nutritious and aid digestion.
In fact, Japanese people love pickles so much that there are are supposedly over 4000 different types of tsukemono!
Amongst the thousands of different kinds of Japanese pickles, a few select vegetables are most common for making tsukemono. Here are a few of them:
- Cucumber
- Daikon radish
- Eggplant
- Ume (Japanese plum/apricot)
- Cabbage
- Chinese leaf / Napa cabbage
- Lotus root (Renkon)
- Carrot
How I Developed This Recipe
Cucumber pickles hold a special place among the myriad of pickles in Japan, each variety celebrated for its unique taste and texture.
When I set out to develop this recipe, my goal was to honor the authentic taste of traditional Japanese cucumber pickles while adding my personal twist. To give it an extra punch of flavor, I introduced ginger and chili, ingredients that lend a zesty kick and a subtle heat, elevating the pickles beyond the ordinary.
This recipe is designed to be quick and easy, ensuring that anyone can enjoy the crisp, refreshing taste of homemade pickles without any fuss!
Ingredients & Substitution Ideas
- Fresh Ginger: A crucial flavor in this dish. Its unique warmth and spice bring everything together.
- Dried Chili Pepper: Adds a spicy kick. Feel free to omit it for a milder version.
- Cucumbers: Japanese or Persian cucumbers are preferable.
- Salt: Coarse salt works best for rubbing the cucumbers, while regular sea salt is ideal for pickling.
- Sugar: A touch of sweetness that also aids in preservation.
- Vinegar: Unseasoned rice vinegar is highly recommended. For brand recommendations, consider consulting a guide on essential Japanese condiments.
- Soy Sauce: Kikkoman soy sauce is a great, budget-friendly choice that doesn’t compromise on quality. A detailed soy sauce guide can provide further insight into making the best selection.
- Sesame Oil: Adds a delicate flavor to marinades. Kadoya’s sesame oil is a recommended brand for its quality and taste.
- White Sesame Seeds: A decorative touch that adds texture and flavor when serving.
Curious about the exact brands and products that bring my recipes to life? Discover the brands and ingredients behind my recipes at the Sudachi Amazon Storefront. Explore my handpicked pantry essentials and find your next kitchen favorites!
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Visual Walkthrough & Tips
Here are my step-by-step instructions for how to make Japanese Cucumber Pickles at home. For ingredient quantities and simplified instructions, scroll down for the Printable Recipe Card below.
STEP
Cut the ginger and chili
Start by peeling the ginger and cutting it julienne style (long, thin strips).
Deseed and thinly slice the chili, then set aside for later.
STEP
Prepare the cucumber
Wash the cucumbers and dry them thoroughly. Then sprinkle salt generously over a chopping board and roll the cucumber over the salt to make scratches on the skin. (I recommend using coarse salt for this.)
Wash the salt off and dry the cucumber using kitchen paper.
STEP
Smash and cut
Use a rolling pin or thick-based glass to smash the cucumber. You don’t want to smash it too much, just enough to break the surface in some areas.
Cut the cucumbers into rough bitesize chunks. I use a Japanese cutting method called “rangiri” where the cucumber is turned a quarter-turn between each cut.
Tip for using English cucumbers
English cucumbers contain more water and seeds than Japanese cucumbers. Cut them in half lengthways and scoop out the center before cutting if you’re using English cucumbers or similar.
STEP
Combine everything in a sealable bag
Add the cucumber, ginger and chili in a sealable bag with the salt, sugar, rice vinegar, soy sauce and sesame oil.
STEP
Massage
Massage the bag to help mix and distribute the ingredients evenly.
STEP
Store
Push the air out, seal the bag and store it in the refrigerator for at least 1 hour. (Preferably 24 hours).
STEP
Enjoy
Transfer the pickles to a serving dish and sprinkle with sesame seeds.
Enjoy!
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Tips & Tricks
- Use coarse salt for rolling – this will make more cuts on the skin of the cucumber helping it absorb more flavour.
- Use finer salt for pickling – coarse salt doesn’t absorb well and your cucumber might be lacking saltiness if you use it for pickling. Use regular sea salt or a fine salt for the best results.
- Smash the cucumber – the act of smashing helps damage the cucumber enough that it absorbs more flavour and also adds a more interesting texture. Just don’t break it too much!
- Remove excess seeds and soft flesh – it’s not so necessary for Japanese or Persian cucumbers, but if you’re using a larger variety of cucumber such as “English cucumber” then cut it lengthways and scoop out the seeds to prevent soft, watery pickles.
- Don’t cut the cucumber too thin – thick bitesize pieces give the best crunch!
- Use a sealable bag – It might be tempting to use a lunchbox or glass container to make pickles (I know it’s better for the environment) but using a bag ensures all of the ingredients are properly mixed and fully covered. Alternatively, you could also use a special pickling container with a weight like this.
- Let them pickle overnight – this recipe is ready to eat in 1 hour, but I recommend waiting the next day for the best flavour!
FAQ
How long does it take to make Tsukemono?
The duration required to prepare tsukemono varies, depending on the type you choose. There are primarily two varieties:
Asazuke (Quick Pickles): Asazuke (浅漬け) is quick to prepare, often using a mix of salt, sugar, and/or vinegar. They boast a lighter and more refreshing taste, typically ready within a few hours to 2 days. However, asazuke are less durable, requiring refrigeration and consumption within about a week.
Today’s recipe focuses on this quicker asazuke variety!
Nukazuke (Fermented Pickles): Nukazuke (ぬか漬け) demand a more extended preparation time. They are generally coated with rice bran and left to ferment. Before serving, the rice bran and any additional ingredients are removed.
Common fermentation agents include salt, kombu (kelp), miso, ginger, or even beer, contributing to a rich and complex flavor. The fermentation process for nukazuke can range from a few days to several months, with some enthusiasts suggesting up to a year for optimal taste.
Can I use other kind of cucumber?
If possible, I recommend using Japanese (or Persian) cucumbers for making pickles. They are less watery, have fewer seeds, and are perfectly crunchy. You may also know them as mini cucumbers or baby cucumbers. In case you can only access English cucumbers, I have included how to prepare them in the recipe (just an extra step). English cucumbers are considerably larger than Japanese cucumbers, so for my recipe, I suggest using 3 Japanese cucumbers or 1 English cucumber.
I hope you enjoy this Japanese Cucumber Pickles recipe! If you try it out, I’d really appreciate it if you could spare a moment to let me know what you thought by giving a review and star rating in the comments below. It’s also helpful to share any adjustments you made to the recipe with our other readers.Thank you!
More Japanese Pickles Recipes
- Kohaku Namasu with Yuzu(Japanese Pickled Daikon and Carrot Salad)
- Japanese Pickled Daikon Radish(Bettarazuke)
- Japanese Wasabi Pickled Cucumbers
- f*ckujinzuke(Japanese Pickles for Curry)
- Japanese Pickled Napa Cabbage(Hakusai no Asazuke)
Quick Japanese Pickled Cucumber with Ginger (Tsukemono)
5 from 2 votes
By Yuto Omura
Pickles are so versatile and the perfect pallet cleanser or snack. None are more refreshing than this Japanese cucumber tsukemono flavored with ginger and a sprinkling of chili for a mild kick! They're seriously addictive!
Prep Time5 minutes mins
Pickling Time1 hour hr
Total Time1 hour hr 5 minutes mins
Course Pickles, Sides, Snack
Cuisine Japanese
Servings 5 servings
Calories 41.3
Prep Time: 5 minutes mins
Pickling Time: 1 hour hr
Total Time: 1 hour hr 5 minutes mins
Course: Pickles, Sides, Snack
Cuisine: Japanese
Servings: 5 servings
Calories: 41.3
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Ingredients
- 20 g fresh ginger approx 3cm, a little over 1 inch
- 1 dried red chili pepper deseeded
- 300 g Japanese or Persian cucumber(s) or English cucumber
- 1 tsp coarse salt
- 1 tsp sea salt
- 2 tbsp sugar
- 1 tsp rice vinegar
- 1 tsp soy sauce
- 1 tsp sesame oil
- 1 pinch white sesame seeds optional garnish
Instructions
First, peel the skin off 20 g fresh ginger and cut it into thin strips (julienne).
Cut 1 dried red chili pepper into thin slices.
Wash 300 g Japanese or Persian cucumber(s) and sprinkle a chopping board with 1 tsp coarse salt. Roll each cucumber in the salt.
Wash off the salt and dry the cucumber. (If you're using English cucumber, cut it in half lengthways and scoop out the seeds with a spoon.)
Smash the cucumber with something sturdy like a heavy glass cup or rolling pin. Crush/break it slightly, but not too much.
Roughly cut the cucumber into bitesize pieces.
Place the cucumber in a sealable bag with the ginger and chili, then add the 1 tsp sea salt, 2 tbsp sugar, 1 tsp rice vinegar, 1 tsp soy sauce and 1 tsp sesame oil.
Massage the ingredients into the cucumber to evenly distribute them.
Marinate in the refrigerator for at least one hour. (For best results, overnight.)
Sprinkle with 1 pinch white sesame seeds upon serving.
Enjoy!
Video
Keyword chili, cucumber, cucumber pickles, ginger
Notes
Best eaten within 3 days.
Omit the chili for a non-spicy version of the dish.
This recipe is best made with Japanese or Persian cucumbers that contain less water. If you’re using English cucumbers, it’s better to scoop out the seeds and discard before cutting.
Nutrition
Calories: 41.3kcal | Carbohydrates: 5.9g | Protein: 0.8g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.4g | Sodium: 839.4mg | Fiber: 0.82g
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