Japanese Pickled Cucumber on a Stick

When I think of summer picnics and barbecues, one dish that always brings a smile to my face is the refreshing Japanese Pickled Cucumber on a Stick. It takes me back to family gatherings where these delightful little bites were the star of the show. Not only are they quick and easy to make, but they also pack a punch of flavor that everyone loves.

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Prep Time 10

Total Time 10

Servings: 4 servings

Course: Appetizer, Snack

Cuisine: Japanese

Ingredients Equipment Method Notes

Ingredients

For the Pickled Cucumber

2 medium cucumbers Fresh and crunchy, they are the star of this dish!
1 tbsp salt Helps draw out moisture and enhance flavor.
1/4 cup rice vinegar Adds a tangy taste that balances the sweetness.
2 tbsp sugar A touch of sweetness to complement the vinegar.
1 tbsp soy sauce For that umami depth we all love.
1 tsp sesame oil Adds a lovely nutty aroma to the cucumbers.
1 tsp sesame seeds For a delightful crunch.

Equipment

Bowl
Skewers or Toothpicks

Method

Step 1: Wash and slice the cucumbers into thin rounds or sticks, depending on your preference.
Step 2: In a bowl, sprinkle the cucumbers with salt and let them sit for about 5 minutes to release excess moisture.
Step 3: In a separate bowl, mix together the rice vinegar, sugar, soy sauce, and sesame oil until the sugar is dissolved.
Step 4: Drain the cucumbers and rinse them under cold water to remove excess salt.
Step 5: Add the cucumbers to the vinegar mixture and toss to coat.
Step 6: Let the cucumbers marinate for 5 minutes.
Step 7: Thread the marinated cucumbers onto skewers or toothpicks.
Step 8: Sprinkle with sesame seeds before serving. Enjoy!

Notes

Store any leftover pickled cucumbers in an airtight container in the refrigerator. They will stay fresh for about 3 days. Just remember that the cucumbers will continue to soften as they sit, so enjoy them while they are still crunchy!