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Japanese wasabi pickled cucumbers in a white dish with chopsticks and a tube of wasabi paste

Japanese Wasabi Pickled Cucumbers (きゅうりのわさび漬け)

  • Author: Yuto Omura
  • Total Time: 24 hours 10 minutes
  • Yield: 5-6 portions


How to make Japanese Wasabi Pickled Cucumbers with a spicy kick!


  • 500g Cucumbers
  • 65g Sugar
  • 20g Salt
  • 20g (1 tbsp) Wasabi paste


  1. Wash the cucumber and cut off each end.
    cut the ends off the cucumber
  2. Cut up the cucumber into large chucks (or slice long ways if you prefer). Make sure to keep the skin on.
    cut cucumber into chunks
  3. Put the cut up cucumber into a large zip lock bag.
    put cucumber in zip lock bag
  4. Add 65g sugar, 20g of salt and 20g wasabi paste.
    add sugar, salt and wasabi to the zip lock bag
  5. 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!
    rub in the wasabi sugar and salt
  6. Once it's covered, seal the bag and leave in the fridge for 12 hours before eating.
  7. You can transfer to a airtight jar if you prefer.
  8. Keep refrigerated and eat within 1 week.
  9. Enjoy as a side with a kick!
    Wasabi Pickled Cucumbers


This recipe makes enough for about 6 side dish servings.

  • Prep Time: 5 minutes
  • Pickling Time: 12 hours
  • Cook Time: 12 hours 5 minutes
  • Category: Sides
  • Method: Pickling
  • Cuisine: Japanese

Keywords: pickled cucumber,cucumber pickles,Japanese wasabi cucumber,Japanese style pickled cucumber,Japanese wasabi pickled cucumber recipe