Pickled Cucumbers with Ginger きゅうりと生姜の浅漬け

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!

In Japanese cuisine, we have so many varieties of pickles to accompany our meals. Home cooks often make quick and simple homestyle pickles like this super easy Japanese Pickled Cucumbers with Ginger recipe.

This crunchy side dish is a refreshing palate cleanser with a zesty flavor and a warm aroma. You’ll love it with steamed rice! I like to start this quick pickle before I begin prep on the rest of the meal. It’s done in 1–2 hours! Let me show you how easy it is to make it.

What is Tsukemono?

Japanese pickles, or tsukemono (漬物) in Japanese, are a really important part of the Japanese meal. One or a few kinds of pickles are always served with steamed rice and enjoyed as a garnish or palate cleanser.

Unlike Western-style pickles, tsukemono are considered “preserved vegetables” as they are not primarily pickled in vinegar. They are usually preserved in salt (shiozuke 塩漬け), rice bran (nukazuke 糠漬け), sake lees (kasuzuke 粕漬け), soy sauce (shoyuzuke 醤油漬け), rice vinegar, (suzuke 酢漬け), or miso (misozuke 味噌漬け).

Typical veggies to pickle include cucumber, daikon (Japanese radish), eggplant, cabbage, and ume (Japanese plum).

What is Asazuke?

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 2 or 3 hours. They are 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 fresh ginger as a seasoning today, but you can also use kombu or chili pepper which are also popular seasoning ingredients.

Ingredients for Pickled Cucumbers with Ginger

You only need 3 ingredients for this quick and easy homestyle pickle!

• Japanese cucumbers – or use Persian cucumbers
• Diamond Crystal kosher salt – use 2% of the cucumber weight
• knob of fresh ginger

How To Make Pickled Cucumbers with Ginger

The instructions for this cucumber recipe couldn’t be easier!

1. Prep and slice the cucumbers. Cut off both ends and rub into the cut sides until you see the small bubbles (this removes the bitterness). Discard the end pieces.
2. Peel and cut the ginger into julienne strips.
3. Use a resealable plastic bag to hold the sliced cucumbers, salt, and ginger strips. Toss gently to combine. Remove the air and seal the bag.
4. Place a heavy object on top of the bag and refrigerate it for 1–2 hours. Drain the excess moisture/pickling liquid and serve.

Serve the cucumber and ginger pickles in a small condiment bowl to enjoy with your Japanese meal. I know you’ll love the crispy crunch and fresh taste of this refreshing side dish!

Other Quick Pickles You’ll Love

• Everyday Japanese Pickles (Asazuke)
• Pickled Cucumbers
• Japanese Pickled Cabbage
• Pickled Turnip with Yuzu
• Pickled Napa Cabbage

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Pickled Cucumbers with Ginger

5 from 11 votes

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!

Print Pin

Prep Time: 10 minutes mins

Pickling Time: 2 hours hrs

Total Time: 10 minutes mins

Servings: 4

Ingredients

  

1x2x3x

• ▢ 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)

Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.

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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.

Nutrition

Calories: 7 kcal · Carbohydrates: 2 g · Protein: 1 g · Fat: 1 g · Saturated Fat: 1 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 1 g · Sodium: 281 mg · Potassium: 65 mg · Fiber: 1 g · Sugar: 1 g · Vitamin A: 44 IU · Vitamin C: 1 mg · Calcium: 7 mg · Iron: 1 mg

Author: Namiko Hirasawa Chen

Course: Side Dish

Cuisine: Japanese

Keyword: cucumber, pickle, tsukemono

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