Add zesty flavor and a warm aroma to your Japanese pickles with this easy recipe for Pickled Cucumbers with Ginger. These quick-pickled tsukemono (漬物) make a refreshing palate cleanser and crunchy side dish in your Japanese meal. They‘re delicious with steamed rice!
Happy 2013! I hope everyone had a nice holiday with your loved ones and I’m back from my little break. Despite catching a cold that I am trying to get rid of, I got to spend time with friends that I don’t get to see often and also had a couple of out-of-town guests stay over at my house, which was really nice.
While I need some time to catch up on my work (please give me a few days to respond to your emails), I hope you enjoy these super quick and easy Japanese Pickled Cucumbers.
Japanese pickles, or we call it Tsukemono (漬物) in Japanese, is a really important part of the Japanese meal. One or a few kinds of pickles are always served with rice and enjoyed as a garnish or palate cleanser.
Unlike western style pickles, Japanese pickles are considered as “preserved vegetables” as they are not primarily preserved in vinegar. They are usually preserved in salt (Shiozuke 塩漬け), rice bran (Nukazue 糠漬け), sake lees (Kasuzuke 粕漬け), soy sauce (Shoyuzuke 醤油漬け), vinegar, (Suzuke 酢漬け), and miso (Misozuke 味噌漬け).
Typically cucumber, Daikon (Japanese radish), eggplant, cabbage, Ume (Japanese plum) are used for Japanese pickles.
Today’s pickles are called Asazuke (浅漬け), literally meaning “shallow pickling”. The vegetables are pickled only for a short time between 30 minutes to a couple of hours and usually not as salty as other kinds of Tsukemono. If you don’t like cucumbers, you can also use napa cabbage (hakusai), daikon, and eggplant for Asazuke as well. I put ginger as seasoning today, but you can also use kombu or chili pepper which are also popular seasoning ingredients.
If you are interested in Japanese pickles, I also have another Pickled Cucumbers recipe and Pickled Turnip with Yuzu recipe. Have a nice week!
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Pickled Cucumbers with Ginger
Ingredients
- 3 Japanese or Persian cucumbers (8.8 oz, 250 g)
- 1 tsp Diamond Crystal kosher salt (5 g; 2% of the cucumber weight)
- ½ knob ginger (½ inch, 1.3 cm)
Instructions
- Before You Start: Please note that this recipe requires a quick pickling time of 2 hours. Gather all the ingredients.
- Rinse 3 Japanese or Persian cucumbers and cut off both ends.
- Rub the end piece and cut end together until you see the small bubbles. This removes the bitterness from the cucumber. Discard the end pieces.
- Slice the cucumbers.
- Peel ½ knob ginger and cut it into julienne strips.
- Put the sliced cucumbers, 1 tsp Diamond Crystal kosher salt, and ginger strips into a resealable plastic bag.
- Remove the air completely and seal the bag.
- Place a heavy object on top of the bag and refrigerate it for 1–2 hours. Here, I sandwiched the resealable bag with two plates and then put a mortar on top. I recommend 3 hours at most, because otherwise it gets too salty. Check the level of saltiness according to your preference. Enjoy!
To Store
- You can keep the pickles in the refrigerator for 2–3 days. When the flavor is getting strong, remove the solution and store the pickles in an airtight container.
Hi Nami! I’d like to try this pickled cucumber recipe – it looks really easy which is good for me! Can I check how long will it keep in the fridge?
Hi Bee! You can store for 2-3 days, but no more than that. 🙂
I just made these pickles yesterday, and enjoyed them with my lunch today. They were so yummy, and the ginger was a delicious treat as well. Thank you for your wonderful recipes.
Hi Sandra! I’m so happy to hear that. After I read your comment, I had to make one too! 😀 Thank you for your kind feedback!
I love cucumbers and I eat them as is but this will be a good addition to my office lunches. I have lots of ginger at home so I think I will make this soon. Thank you for this, Nami!
Hi Cat! I hope you enjoy this recipe! 🙂
I have a quick question — are these the kinds of pickled cucumbers like they sell that are whole cucumbers during the hot summers in Japan? I am looking for that kind of recipe for having a whole pickled cucumber on a stick to eat while walking around.
Thanks so much! 🙂
Hi Sharon! Yes, there are some variations of pickled cucumbers, but this is similar to one you probably tried. 🙂
I am a big fan of Japanese pickles and am especially grateful for the quick pickles recipes.
Hi Frank! Thank you for your kind comment. Hope you enjoy this recipe! 🙂
Oh! I simply LOVE eatin pickled cucumbers! Thanks for this! 🙂
I think you mean “mortar,” not “motor.”
Thanks for this simple recipe!
Hi April! Thank you for catching my error! Believe it or not, both words sound similar to me when I say them with Japanese pronunciation… LOL…or maybe just me! Thanks!
Dear Nami,
I love a cold picked cucumber salad especially in summer now. Funny I have not had to rub the cucumber ends as I remember that is what most cooks do when preparing cucumber in Malaysia when I was growing up.
Nami, wonderful way to prepare a delicious and refreshing cucumber side dish – love it! We really enjoy eating ginger in combination with cucumbers (I often put some grated ginger in my “Asian” style salad dressings) and I will have to try this version of pickling fresh cucumbers, for sure!
My family loves this a lot… this is refreshing and yumm !!!
This is a fun, and easy recipe! I am a snack girl, I guess because I travel for my job and I am always looking for that fun snack to pass the time:-) This sounds delicious, Hugs, Terra
ご飯が進みそうな漬物。風邪引いたときに、ご飯とこれだけでも癒されるなあ。きれいな写真で、インストトラクションもわかりやすいです。いただきま~す。
Love cucumbers and especially salted ones. These look fabulous.
Nazneen
Oh this sounds like a perfect simple side. Sometimes I struggle and get into a frozen veggie rut with my dishes. I like how easy this is to get dinner on the table.
Of all the cucumbers around, Japanese ones are my favorite. They are super crunchy through and through. And the pickled version is something I just can’t get enough of.