How to Make Japanese Pickled Cucumber

Japanese pickled cucumber, known as Kyuri Asazuke, is a crisp, refreshing side dish that brings a burst of sweet, tangy, and savory flavors to any meal. Lightly salted and quickly marinated in a simple brine of rice vinegar, soy sauce, and sesame oil, these quick pickles are ready in just an hour and make the perfect accompaniment to rice bowls, sushi, grilled meats, or even a healthy snack on their own. With their bright crunch and irresistible umami kick, Japanese pickled cucumbers are an easy way to add authentic Japanese flavor to your table — no complicated fermenting required!

Japanese Pickled Cucumber Flavor Profile

Refreshing & Crunchy – The cucumbers retain a crisp texture.

Sweet & Salty – A balance of sugar and salt enhances the natural taste.

Umami & Tangy – Soy sauce and rice vinegar add depth.

Aromatic & Spicy (Optional) – Ginger, chili, or sesame seeds can enhance the flavor.

Shelf Life of Japanese Pickled Cucumber (Kyuri Tsukemono)

Since this is a quick pickle (asazuke) rather than a long-fermented pickle, its shelf life is shorter than traditional tsukemono.

1. Refrigerated (Airtight Container): 🧊 3-5 days
2. Best consumed within 1-2 days for optimal crunch.
3. The longer they sit, the softer they become as they continue to absorb the brine.
4. Freezing: ❌ Not recommended
   Cucumbers will lose their crisp texture and become mushy when thawed.

Tips for Longer Freshness:

✅ Use clean utensils each time you take some out to avoid contamination.
✅ Store in glass or non-reactive containers (avoid metal, which can alter flavors).
✅ Keep submerged in the brine to maintain texture and flavor.
✅ If it smells off or gets slimy, it’s time to toss it.

Quick Japanese Pickled Cucumber Recipe (Kyuri Asazuke)

These cucumbers are easy to prepare and ready within 1-2 hours!

Ingredients:
🥒 2 Japanese cucumbers (or Persian cucumbers)

🧂 1 tsp salt

🍚 2 tbsp rice vinegar

🍯 1 tbsp sugar (or honey)

🥢 1 tbsp soy sauce

🍶 1 tsp sesame oil

🌶️ ½ tsp red chili flakes (optional)

🧄 1 garlic clove, minced (optional)

🍋 ½ tsp grated ginger (optional)

🌿 1 tsp toasted sesame seeds (for garnish)

Instructions:
Prep the Cucumbers

• Slice cucumbers into thin rounds or diagonally for more surface area.
• Lightly sprinkle 1 tsp salt over them and let sit for 15 minutes to draw out excess moisture.
• Rinse and pat dry.

Make the Pickling Brine

• In a small bowl, mix rice vinegar, sugar, soy sauce, sesame oil, garlic, ginger, and chili flakes.

Combine & Marinate

• Toss the cucumbers in the brine.
• Let them sit in the fridge for at least 1 hour (or overnight for a stronger taste).

Garnish & Serve

• Sprinkle with toasted sesame seeds before serving.
• Enjoy as a side dish, with rice, or as a topping for ramen or sushi.

Variations:

1. More Sweetness – Add a dash of mirin or more sugar.
2. Spicy Kick – Use shichimi togarashi (Japanese chili pepper blend).
3. Fermented Style – Let it pickle for 1-2 days for deeper flavors.
4. Crunchier Texture – Use Kiriboshi daikon (dried radish) for added crunch.

Nutritional Breakdown (Per Serving) 🥢

(Approximate – depending on cucumber size and exact ingredients used)

🔥 Calories: 35 kcal

🥒 Carbohydrates: 5 g

🍬 Sugar: 3.5 g

🧂 Sodium: 330 mg

🍳 Protein: 0.7 g

🥑 Fat: 1.5 g

🌿 Fiber: 0.7 g

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