Featured Comment:
“Flavorful pickled cucumber dish – sweet, spicy and a touch of nuttiness. I used sugar substitute for a diabetic and it tasted great. First time using a rolling pin on cucumbers, which worked great to soften them. I’ve made the recipe twice this week as it gets eaten up very quickly and will be working on my third batch shortly.”
– Christine
What is Tsukemono (Japanese pickles)?
Tsukemono is the Japanese word for “pickles.” They come in all shapes, colors, and flavors, and are considered an essential side to many Japanese meals along with miso soup and rice.
Not only are they packed with a complex flavor that helps cleanse the pallet, but they are also known to be nutritious and aid digestion.
In fact, Japanese people love pickles so much that there are supposedly over 4000 different types of tsukemono! Amongst the thousands of different kinds of Japanese pickles, a few select vegetables are most common for making tsukemono. Here are a few of them:
- Cucumber
- Daikon radish
- Eggplant
- Ume (Japanese plum/apricot)
- Cabbage
- Chinese leaf / Napa cabbage
- Lotus root (Renkon)
- Carrot
How I Developed This Recipe
Cucumber pickles are a big deal in Japan. There are so many different kinds, and each one is celebrated for its own unique taste and texture.
When I started putting this recipe together, I wanted to capture the classic taste of traditional Japanese cucumber pickles while adding my own personal touch. To give it an extra flavor boost, I added ginger and chili, which give the pickles a zesty kick and a subtle heat, making them stand out.
This recipe is simple and quick, so anyone can enjoy the delicious, refreshing taste of homemade pickles without any fuss!
Visual Walkthrough & Tips
Here are my step-by-step instructions for how to make Japanese Cucumber Pickles at home. For ingredient quantities and simplified instructions, scroll down for the Printable Recipe Card below.
If you prefer to watch the process in action, check out my YouTube video of this recipe for a complete visual walkthrough!
Start by peeling the ginger and cutting it julienne style (long, thin strips).
Deseed and thinly slice the chili, then set aside for later.
Wash the cucumbers and dry them thoroughly. Then sprinkle salt generously over a chopping board and roll the cucumber over the salt to make scratches on the skin. (I recommend using coarse salt for this.)
Wash the salt off and dry the cucumber using kitchen paper.
Use a rolling pin or thick-based glass to smash the cucumber. You don’t want to smash it too much, just enough to break the surface in some areas.
Cut the cucumbers into rough bitesize chunks. I use a Japanese cutting method called “rangiri” where the cucumber is turned a quarter-turn between each cut.
English cucumbers contain more water and seeds than Japanese cucumbers. Cut them in half lengthways and scoop out the center before cutting if you’re using English cucumbers or similar.
Add the cucumber, ginger and chili in a sealable bag with the salt, sugar, rice vinegar, soy sauce and sesame oil.
Massage the bag to help mix and distribute the ingredients evenly.
Push the air out, seal the bag and store it in the refrigerator for at least 1 hour. (Preferably 24 hours).
Transfer the pickles to a serving dish and sprinkle with sesame seeds.
Enjoy!
Jump to Full Recipe MeasurementsTips & Tricks
- Use coarse salt for rolling – this will make more cuts on the skin of the cucumber helping it absorb more flavor.
- Use finer salt for pickling – coarse salt doesn’t absorb well and your cucumber might be lacking saltiness if you use it for pickling. Use regular sea salt or a fine salt for the best results.
- Smash the cucumber – the act of smashing helps damage the cucumber enough that it absorbs more flavor and also adds a more interesting texture. Just don’t break it too much!
- Remove excess seeds and soft flesh – it’s not so necessary for Japanese or Persian cucumbers, but if you’re using a larger variety of cucumber such as “English cucumber” then cut it lengthways and scoop out the seeds to prevent soft, watery pickles.
- Don’t cut the cucumber too thin – thick bitesize pieces give the best crunch!
- Use a sealable bag – It might be tempting to use a lunchbox or glass container to make pickles (I know it’s better for the environment) but using a bag ensures all of the ingredients are properly mixed and fully covered. Alternatively, you could also use a special pickling container with a weight like this.
- Let them pickle overnight – this recipe is ready to eat in 1 hour, but I recommend waiting the next day for the best flavor!
FAQ
The duration required to prepare tsukemono varies, depending on the type you choose. There are primarily two varieties:
Asazuke (Quick Pickles): Asazuke (浅漬け) is quick to prepare, often using a mix of salt, sugar, and/or vinegar. They boast a lighter and more refreshing taste, typically ready within a few hours to 2 days. However, asazuke are less durable, requiring refrigeration and consumption within about a week.
Today’s recipe focuses on this quicker asazuke variety!
Nukazuke (Fermented Pickles): Nukazuke (ぬか漬け) demand a more extended preparation time. They are generally coated with rice bran and left to ferment. Before serving, the rice bran and any additional ingredients are removed.
Common fermentation agents include salt, kombu (kelp), miso, ginger, or even beer, contributing to a rich and complex flavor. The fermentation process for nukazuke can range from a few days to several months, with some enthusiasts suggesting up to a year for optimal taste.
If possible, I recommend using Japanese (or Persian) cucumbers for making pickles. They are less watery, have fewer seeds, and are perfectly crunchy. You may also know them as mini cucumbers or baby cucumbers. In case you can only access English cucumbers, I have included how to prepare them in the recipe (just an extra step). English cucumbers are considerably larger than Japanese cucumbers, so for my recipe, I suggest using 3 Japanese cucumbers or 1 English cucumber.
I hope you enjoy this Japanese Cucumber Pickles recipe! If you try it out, I’d really appreciate it if you could spare a moment to let me know what you thought by giving a review and star rating in the comments below. It’s also helpful to share any adjustments you made to the recipe with our other readers. Thank you!
More Japanese Pickles Recipes
Quick Japanese Pickled Cucumber with Ginger (Tsukemono)
Ingredients
- 20 g ginger root approx 3cm, a little over 1 inch
- 1 dried red chili pepper deseeded
- 300 g Japanese cucumber or Persian cucumber (if using English cucumber, cut in half lengthways and scrape out the seeds first)
- 1 tsp salt coarse type to scratch the skin
- 1 tsp sea salt
- 2 tbsp sugar
- 1 tsp rice vinegar
- 1 tsp Japanese soy sauce (koikuchi shoyu)
- 1 tsp toasted sesame oil
- 1 pinch toasted white sesame seeds optional garnish
My recommended brands of ingredients and seasonings can be found in my Japanese pantry guide.
Can’t find certain Japanese ingredients? See my substitution guide here.
Instructions
- First, peel the skin off 20 g ginger root and cut it into thin strips (julienne).
- Cut 1 dried red chili pepper into thin slices.
- Wash 300 g Japanese cucumber and sprinkle a chopping board with 1 tsp salt. Roll each cucumber in the salt.
- Wash off the salt and dry the cucumber. (If you're using English cucumber, cut it in half lengthways and scoop out the seeds with a spoon.)
- Smash the cucumber with something sturdy like a heavy glass cup or rolling pin. Crush/break it slightly, but not too much.
- Roughly cut the cucumber into bitesize pieces.
- Place the cucumber in a sealable bag with the ginger and chili, then add the 1 tsp sea salt, 2 tbsp sugar, 1 tsp rice vinegar, 1 tsp Japanese soy sauce (koikuchi shoyu) and 1 tsp toasted sesame oil.
- Massage the ingredients into the cucumber to evenly distribute them.
- Marinate in the refrigerator for at least one hour. (For best results, overnight.)
- Sprinkle with 1 pinch toasted white sesame seeds upon serving.
- Enjoy!
Can you can these cucumbers and keep them on the self for up to a year like regular pickles?
Hi Karen,
These pickles are a type of asazuke (quick/light pickles) and are best eaten within about 3 days, maximum a week. They should also be refrigerated and don’t last well at room temperature. Hope that helps!
Flavorful pickled cucumber dish – sweet, spicy and a touch of nuttiness. I used sugar substitute for a diabetic and it tasted great. First time using a rolling pin on cucumbers, which worked great to soften them. I’ve made the recipe twice this week as it gets eaten up very quickly and will be working on my third batch shortly.
Hi Christine,
Thank you for the comment! I’m so happy that you’ve already made this recipe multiple times! 🙂
Yuto