Japanese Pickled Cucumber | Easy Japanese Recipes at JustOneCookbook.com

Japanese Pickled Cucumber

Course: Appetizer, Side Dish
Cuisine: Japanese
Keyword: cucumber salad, pickle
Prep Time: 15 minutes
Total Time: 1 hour 15 minutes
Servings: 3
Author: Nami

Marinated in simple pickling agent, this quick and easy Japanese Pickled Cucumbers are a refreshing side or appetizer to serve with your meal!





  1. Combine all the ingredients for Seasonings in a small bowl.

    Japanese Pickled Cucumber 1 w350
  2. Alternately peel a ½-inch-side strip lengthwise, leaving a strip of the skin intact. With this method, the cucumber slices have some decorative dark green accents and a little bit of extra crunchiness. Cut the cucumber in Japanese cutting technique called Rangiri.  Sprinkle very tiny bit of salt over the cucumbers and rub them. Squeeze water out after a few minutes.
    Japanese Pickled Cucumber 2 w350
  3. In a Ziploc bag, add the seasonings and cucumbers and rub from outside the bag.  Keep in the fridge for 1-2 hours but do not marinate too long as it gets too salty.  Serve and sprinkle some sesame seeds.

Recipe Notes

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.