What are Wasabi Pickled Cucumbers?
Wasabi pickled cucumbers (きゅうりのわさび漬け) are a variation of Japanese pickles (tsukemono) known as “asazuke”. Referring to the method and the pickles themselves, asazuke (浅漬け) is a type of quick pickle that can be prepared in just a few hours or days by mixing chopped vegetables with salt, sugar and/or vinegar. Since they are only lightly pickled, they don’t undergo fermentation.
Due to their short preparation time, use of accessible ingredients and the fact that they can be ready to eat in a matter of hours make asazuke an ideal dish to prepare at home. You don’t need special tools or skills, just fresh vegetables, sugar, and salt!
In this recipe, I use the simple asazuke technique to combine crunchy cucumbers with spicy wasabi, creating a refreshing pickle with a fiery kick!
Visual Walkthrough & Tips
Here are my step-by-step instructions for how to make Easy Wasabi Pickled Cucumbers at home. For ingredient quantities and simplified instructions, scroll down for the Printable Recipe Card below.
Wash the cucumber and dry the surface with kitchen paper (this is to prevent watering down the “pickling” ingredients). Cut off the ends and discard.
If you’re using Japanese or Persian cucumbers, roughly cut them into small bitesize pieces, ensuring that every piece has some skin attached.
If using a thicker or more watery variety of cucumber (such as English or American), cut them in half lengthways, scoop out the seeds and discard before cutting.
Place the cucumber pieces in a large zip lock bag.
Measure out the salt, sugar and wasabi paste and add them to the bag all at once.
Massage the ingredients together by gently rubbing the outside of the bag. Hold the top closed and shake it from time to time to evenly distribute all of the ingredients.
Once the cucumber is evenly covered, push the air out and seal the bag. I recommend placing it in a bowl or tray to prevent accidental leaks.
Store in the fridge for 12 hours.
After 12 hours, enjoy your homemade asazuke wasabi pickled cucumbers!
Jump to Full Recipe MeasurementsHow to Store
These pickles can be stored in the refrigerator for up to 7 days (4-5 days in summer). As the days go by, don’t be alarmed when more water accumulates in the bag, this is because the salt gradually draws out the water content in the cucumber.
When serving, use clean tongs or chopsticks to remove the cucumbers from the bag and transfer them to serving dishes. Avoid eating them straight from the bag to prevent bacteria from entering your pickles.
Storage summary
Room temperature – Not recommended.
Refrigerated – Up to 1 week (4-5 days in summer).
Frozen – Not recommended.
I hope you enjoy this Easy Wasabi Pickled Cucumber 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 Pickle Recipes
Wasabi Cucumber Pickles
Ingredients
- 500 g Japanese cucumber or Persian cucumber (if using English cucumber, cut in half lengthways and scrape out the seeds first)
- 65 g sugar
- 20 g salt
- 1 tbsp wasabi paste
Instructions
- Wash 500 g Japanese cucumber and cut off the ends.
- Cut up the cucumber into rough chucks, try and make sure every piece has skin attached.
- Place into a large zip lock bag.
- Add 65 g sugar, 20 g salt and 1 tbsp wasabi paste.
- Rub the ingredients all over the cucumber, try and make sure all of the cucumber is covered. You can do this from the outside of the zip lock bag, there’s no need to get your hands dirty!
- Once evenly coated, seal the bag and leave in the fridge for 12 hours before eating. I recommend placing the bag in a container to prevent any leaks.
- Enjoy!
Video
Notes
- Pairs excellently with grilled fish (like salmon or mackerel), tempura, and freshly cooked rice.
- Store in refrigerator for up to 7 days (4-5 days in summer); increased liquid in the bag is normal as salt draws moisture from cucumbers over time.
- Storage guidelines: refrigerate only (up to 1 week, 4-5 days in summer); not suitable for room temperature or freezer storage.
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