Japanese Pickled Cucumbers
User Reviews
4.7
Japanese Pickled Cucumbers
Description
Japanese Pickled Cucumbers are prepared by starting with whole cucumbers trimmed slightly to remove bitter ends, then rubbed together at the trimmed edges. A seasoning mixture of kosher salt, sugar, and a small amount of karashi mustard powder (a hot yellow mustard characteristic of Japanese cuisine) is combined and placed in a resealable plastic bag. The cucumbers are added to this bag, then massaged thoroughly to coat the vegetable evenly with the seasoning. The bag is sealed tightly with the air squeezed out to enable pickling in the refrigerator. This process allows the cucumbers to lose some moisture and absorb the sweet and savory brine flavor.
The final pickles have a firm and crisp texture with a balanced salty-sweet taste. The optional karashi mustard adds gentle pungency and warmth without overwhelming the cucumber’s fresh flavor. The recipe suggests a few hours of pickling for preferred texture, or up to one or two days for stronger flavor development.
When ready to serve, the cucumbers are drained of the pickling liquid and sliced. Stored in the refrigerator, these pickles keep fresh for a few days. They pair well as a refreshing side or snack, providing a contrast to richer meals.
Ingredients
- 2 tsp kosher salt 0.4 oz, 10 g, Diamond Crystal brand
- 3 Tbsp sugar (1.1 oz, 30 g)
- ½ tsp karashi mustard 0.1 oz, 4 g; optional; you can substitute Chinese mustard powder or Colman’s English mustard that are made from a hot, yellow mustard seed similar to Japanese mustard, Japanese hot mustard
- 3 cucumber 9.2 oz, 261 g, Japanese or Persian varieties
Instructions
- Combine 2 tsp Diamond Crystal kosher salt, 3 Tbsp sugar, and ½ tsp Japanese karashi hot mustard (optional) in the resealable plastic storage bag and mix well together.
- Cut off ½ inch from the ends of 3 Japanese or Persian cucumbers. Rub them together on the ends to get rid of the bitter taste.
- Put the cucumbers in the bag, squeeze out the air, and seal the bag tightly. Rub the cucumbers well with the mixture. Pickle for a few hours (my preferred taste) or up to 1–2 days in the refrigerator.
To Serve and Store
- When the cucumbers are ready, discard the liquid and slice the cucumber before serving. Store the cucumbers in the refrigerator and consume within 2–3 days after removing from the pickling solution.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 24 kcal
% Daily Value*
| Calories | 24kcal | 1% |
| Carbohydrates | 6g | 2% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 284mg | 12% |
| Potassium | 62mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 44IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 7mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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