Pickled Cucumbers
Prep time
Total time
Serves: 4-6
  • 3 Japanese cucumbers (250 g, 8.8 oz)
  • 1 tsp. salt (5 g = 2% of cucumber weight)
  • ½ - 1 tsp. ginger
You will also need:
  • A large Ziploc bag
  • A heavy object
  1. Rinse the cucumbers and cut both sides of the edge.
  2. Rub the 2 piece of cucumbers against each other until you see the small bubbles. It is to remove the bitterness from the cucumber. Discard the two ends.
  3. Slice the cucumbers.
  4. Peel the ginger and cut into julienne strips.
  5. Put all the ingredients in the Ziploc bag.
  6. Remove the air out and seal completely.
  7. Place a heavy object on top of the cucumbers and refrigerate it for 1-2 hours. Here I sandwiched the Ziploc bag with two plates and then put the mortar on top. I recommend 3 hours at most otherwise it gets too salty. Check the level of saltiness according to your preference. Serve and enjoy.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.
Recipe by Just One Cookbook at http://www.justonecookbook.com/pickled-cucumbers/