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Japanese Pickled Cucumber
4.4 from 14 votes

Japanese Pickled Cucumber

This Japanese pickled cucumber recipe taught to me by my grandfather is a quick way to make delicious tsukemono packed with umami.

Prep Time
10 mins
Additional Time
1 d
Total Time
1 d 10 mins
Servings: 5 servings
Calories: 75 kcal
Course: Condiments
Cuisine: Japanese

Ingredients

  • 500 grams cucumber 5 Japanese cucumbers
  • 20 grams salt (1 generous tablespoon)
  • 60 grams cane sugar ~⅓ cup, evaporated
  • ¾ cup beer
  • 1 tablespoon wasabi
  • chili peppers (to taste)

Instructions

    Cup of Yum
  1. Cut the cucumbers using an oblique cut (see the video above for the technique).
  2. Add the cucumbers to a container with a lid along with the salt, sugar, beer, wasabi, and chili peppers. Stir or shake the mixture together until the salt and sugar have dissolved. If you are doing this in a container, make sure you open the lid a few times to release the pressure from the beer.
  3. Let the cucumbers soak in the brine overnight. These pickles are best consumed within a week.

Notes

  • The nutrition information takes into the account the brine (which you won't eat) so the values presented for calories, sugar and sodium are much higher than what you will actually consume. 

Nutrition Information

Calories 75kcal (4%) Carbohydrates 16g (5%) Protein 1g (2%) Fat 0.2g (0%) Saturated Fat 0.01g (0%) Polyunsaturated Fat 0.002g (0%) Monounsaturated Fat 0.002g (0%) Sodium 1554mg (65%) Potassium 153mg (3%) Fiber 1g (4%) Sugar 13g (26%) Vitamin A 72IU (1%) Vitamin C 4mg (4%) Calcium 18mg (2%) Iron 0.3mg (2%)

Nutrition Facts

Serving: 5 servings

Amount Per Serving

Calories 75

% Daily Value*

Calories 75kcal 4%
Carbohydrates 16g 5%
Protein 1g 2%
Fat 0.2g 0%
Saturated Fat 0.01g 0%
Polyunsaturated Fat 0.002g 0%
Monounsaturated Fat 0.002g 0%
Sodium 1554mg 65%
Potassium 153mg 3%
Fiber 1g 4%
Sugar 13g 26%
Vitamin A 72IU 1%
Vitamin C 4mg 4%
Calcium 18mg 2%
Iron 0.3mg 2%

* Percent Daily Values are based on a 2,000 calorie diet.