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–+ servings

Wasabi Cucumber Pickles

Prep Time10 minutes
Pickling time12 hours
Total Time12 hours 10 minutes
Author Yuto Omura
Servings 6 portions

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.
    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

  • 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.
  • Note: The nutritional information includes the pickling liquid.