Ingredients
- Japanese or Persian cucumber:You’ll find them at Asian grocery stores. Persian/mini cucumbers are common at regular supermarkets, and Japanese cucumbers are also sold by online Asian grocers.
- Salt:This is the quick brine that pulls out excess water so the cucumber tastes concentrated and crisp, not soggy. Grab coarse sea salt or kosher salt. Table salt is not recommended for this recipe.
- Ginger root:Fresh ginger adds citrusy, peppery warmth that wakes up cool cucumber and leaves a fragrant finish.
Instructions
- What is it? Quick Japanese cucumber pickles (tsukemono).
- Flavor profile: Crisp, Tangy, Sweet savory
- Why you’ll love this recipe: It takes just one hour to marinate and requires zero cooking, perfect for busy weeknight schedules.
- Must haves: Cucumbers, Fresh ginger, Salt
- Skill Level: Easy
- Suitable for Meal Prep? Yes!
Tips
Remove chili seeds and pith to reduce sharp heat while keeping color and aroma. You can add a 5-cm square of dried kombu for extra umami (optional). For more spice, double the chili or add red pepper flakes. Add citrus zest (yuzu, lemon, or lime) for a fresh, restaurant-style twist. Store in the fridge in airtight containers, keeping cucumbers submerged. Best within up 3 days. Avoid freezing. Serving Ideas: Japanese Breakfast Salmon , Dashimaki Tamago , Authentic Chicken Karaage , Japanese Ginger Pork Note: The nutritional information includes the pickling liquid.