These quick-pickled cucumbers are simple to make and need just four ingredients – cucumber, salt, sugar, and rice vinegar! I love to pair pickled cucumbers with rich meats (like mochiko chicken or beef bulgolgi). There’s just something about the way the acidity from the pickles complements the fattiness of the meat.
This Recipe is:
- Vegetarian
- Vegan
- Gluten Free
- Dairy Free
- Corn Free
- Soy Free
- Peanut Free
- Tree Nut Free
Why I Love This Recipe:
- Quick + Easy
- Allergy Friendly
- Pairs Great with Meat!
- Lasts Well in the Refrigerator
What to Eat With Pickled Cucumbers?
- Bibimbap
- Miso-Glazed Salmon
- Bulgolgi Beef
- Fried Chicken
- Mochiko Chicken
Japanese Pickled Cucumber
These quick-pickled cucumbers are simple to make and need just four ingredients – cucumber, salt, sugar, and rice vinegar! I love to pair pickled cucumbers with rich meats (like mochiko chicken or beef bulgolgi). There's just something about the way the acidity from the pickles complements the fattiness of the meat.
Equipment
- Cutting Board
- Chef’s Knife
- Small Mixing Bowl
- Saucepan
- Heat Proof Container with Lid (i.e Mason Jar)
Ingredients
- 1 large Japanese cucumber (sub English or persian cucumber)
- ¼ cup rice vinegar (not seasoned rice vinegar)
- 1 tablespoon granulated sugar
- 2 teaspoons salt
Instructions
- Slice the cucumber into ¼" discs. If your cucumber is large, you can slice in half lengthwise before cutting to make half-moons.
- Add the sliced cucumber to a small mixing bowl and sprinkle with salt, and toss to evenly distribute. Let the mixture sit for 10 minutes, and then drain any excess water.
- Heat the rice vinegar in a small saucepan. Add the sugar and stir until dissolved.
- Add the cucumbers to a heat proof jar with a lid (I like to use glass mason jars). Carefully pour the vinegar mixture into the jar, cover, and refrigerate. Pickles will last in the refrigerator for up to two weeks.