Spicy Japanese Pickled Cucumbers
User Reviews
4.8
Spicy Japanese Pickled Cucumbers
Description
This recipe calls for peeling cucumbers in alternating stripes to preserve texture and color, then slicing them using the rangiri method which creates irregular pieces with more surface area for flavor absorption. After salting and briefly rinsing, the cucumbers are drained and dried to keep them crisp during pickling.
The seasoning blend combines traditional Japanese flavors: salty soy sauce, aromatic toasted sesame oil, a mild heat from la-yu chili oil, and a hint of sugar to balance the profile. The mixture is combined with the cucumbers in a sealed container or bag to pickle, allowing the flavors to meld.
The addition of toasted white sesame seeds adds crunch and nutty aroma when garnished just before serving. This pickle is a tasty condiment or side dish, offering a refreshing, spicy contrast to meals.
Ingredients
- 2 cucumber Japanese or Persian varieties
- ½ tsp kosher salt Diamond Crystal brand
- ½ tsp white sesame seeds to garnish, toasted
For the Seasonings
- 2 Tbsp soy sauce
- 1 Tbsp sesame oil toasted
- ½ tsp Chili oil store bought or make my Homemade La-yu, Japanese style la-yu
- ½ tsp sugar
Instructions
- In a small bowl, whisk together all the ingredients for seasonings: 2 Tbsp soy sauce, 1 Tbsp toasted sesame oil, ½ tsp la-yu (Japanese chili oil), and ½ tsp sugar.
- Peel 2 Japanese or Persian cucumbers in a striped pattern, alternately peeling ½-inch (1.3-cm) wide strips lengthwise with strips of skin intact. With this method, the cucumber slices will have some decorative dark green accents and a little bit of extra crunchiness.
- Cut the cucumber using the Japanese cutting technique called rangiri.
- Sprinkle ½ tsp Diamond Crystal kosher salt over the cucumbers and rub them with your hands. This is an important step to seal the moisture in the cucumber during pickling.
- Leave at the cutting board for 5 minutes, then transfer to a sieve. Quickly rinse the salt under running water.
- Pat dry the excess moisture on the cucumber.
- In a container or a resealable plastic bag, add the seasonings.
- Mix well and add the cucumber.
- Close the lid of the container, or seal the bag after releasing the air out. Shake the container or rub the cucumber from outside the bag.
- If you have a weight, you can put it directly on top of the cucumber. The heavy weight will help pickle faster. Keep in the refrigerator for 6 hours or overnight.
To Serve
- Take out the container/bag from the refrigerator and remove the weight if you used any.
- Transfer to a plate and sprinkle ½ tsp toasted white sesame seeds on top. Enjoy!
To Store
- Keep the leftovers in an airtight container and store in the refrigerator for up to 2 days. Discard the pickle solution after 2 hours or when cucumber is pickled to your liking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 37 kcal
% Daily Value*
| Calories | 37kcal | 2% |
| Carbohydrates | 2g | 1% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 321mg | 13% |
| Potassium | 56mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 39IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 9mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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