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Japanese Pickled Cucumbers

Quick Japanese Pickled Cucumbers Recipe

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Calories: 30
Ingredients Method Notes

Ingredients
  

  • 3 Japanese or Persian cucumbers (about 1 lb), thinly sliced
  • 2 tsp kosher salt
  • 3 tbsp unseasoned rice vinegar
  • 1 tbsp granulated sugar
  • 1 tsp soy sauce
  • 1 tbsp toasted sesame seeds
  • ½ tsp toasted sesame oil (optional)

Method
 

  1. Combine cucumber slices and salt in a colander. Let sit 10 minutes, then squeeze handfuls firmly to remove excess water.
  2. In a bowl, whisk rice vinegar, sugar, soy sauce, and sesame oil (if using) until the sugar dissolves.
  3. Add dried cucumbers and sesame seeds to the dressing. Toss to coat, then serve right away or chill 30 minutes for deeper flavor.

Notes

For the crispest results, do not rinse the cucumbers after salting, and give them a good squeeze. These keep up to 3 days in the fridge, though they will soften slightly. Serve cold or at room temperature.