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

Japanese Wasabi Pickled Cucumbers

5 from 1 vote
By Yuto Omura
https://sudachirecipes.com
These delicious Japanese-style quick pickles are made with just 4 simple ingredients and flavored with a fiery kick of wasabi. The striking contrast between the crunchy, refreshing cucumbers and the heat from the wasabi is truly addictive! Perfect as a side dish or snack, not to mention ready in just 12 hours!
Prep Time10 minutes
Pickling time12 hours
Total Time12 hours 10 minutes
Course Appetizers, Sides, Snacks
Cuisine Japanese
Servings 6 portions
Prep Time: 10 minutes
Pickling time: 12 hours
Total Time: 12 hours 10 minutes
Course: Appetizers, Sides, Snacks
Cuisine: Japanese
Servings: 6 portions

Ingredients 
 

  • 500 g Japanese or Persian cucumber(s) Japanese or Persian
  • 65 g sugar
  • 20 g salt
  • 1 tbsp wasabi paste

Instructions 

  • Wash 500 g Japanese or Persian cucumber(s) and cut off the ends.
    5 Japanese cucumbers with the ends cut off next to a knife on a black chopping board
  • Cut up the cucumber into rough chucks, try and make sure every piece has skin attached.
    Japanese cucumber cut into rough chunks to make pickles
  • Place into a large zip lock bag.
    Roughly chopped Japanese cucumber in a large ziplock bag
  • Add 65 g sugar, 20 g salt and 1 tbsp wasabi paste.
    Roughly chopped Japanese cucumbers in a ziplock bag with salt, sugar and 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!
    Massaging seasonings onto wasabi pickled cucumber in a ziplock bag
  • 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.
    Wasabi pickled cucumber in a ziplock bag placed over a container
  • Enjoy!
    Wasabi pickled cucumber after 12 hours in a Japanese serving dish.

Notes

Keep refrigerated and eat within 5-7 days.