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Spicy Japanese Pickled Cucumbers Recipe

Spicy Japanese Pickled Cucumbers

There's something truly delightful about the crunch of fresh cucumbers paired with a tangy, spicy kick. Quick and easy to make, these pickles are a refreshing addition to any meal.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Japanese
Ingredients Equipment Method Notes

Ingredients
  

For the Pickled Cucumbers
  • 2 medium cucumbers Fresh and crunchy
  • 1 tbsp salt Helps draw out moisture
  • 1/2 cup rice vinegar Adds tangy flavor
  • 1/4 cup sugar Balances acidity
  • 1 tbsp soy sauce Brings umami taste
  • 1 tsp chili flakes Adjust to your heat preference
  • 1 clove garlic thinly sliced
  • 1 tsp sesame seeds optional garnish

Equipment

  • Bowl
  • Jar

Method
 

  1. Step 1: Start by washing the cucumbers thoroughly. Slice them thinly or cut them into quarters as per your preference.
  2. Step 2: In a bowl, combine the cucumber slices with salt and let them sit for about 30 minutes to release excess moisture.
  3. Step 3: In another bowl, whisk together the rice vinegar, sugar, soy sauce, chili flakes, and sliced garlic until the sugar dissolves completely.
  4. Step 4: After the cucumbers have rested, rinse them under cold water to remove excess salt, then drain well.
  5. Step 5: Place the cucumbers in a clean jar and pour the vinegar mixture over them, ensuring they are fully submerged.
  6. Step 6: Seal the jar and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to meld.
  7. Step 7: Before serving, sprinkle sesame seeds on top if desired.

Notes

Store pickles in the refrigerator for about a week, ensuring they remain submerged in the pickling liquid to maintain crispness.