Quick Pickled Cucumbers

Name: Quick Pickled Cucumbers
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 4 Japanese cucumbers, sliced thinly; 1 tsp sea salt; 2 tbsp unseasoned rice vinegar; 1 tsp granulated sugar; 1 tsp fresh ginger, julienned

A crisp and refreshing Japanese side dish featuring thinly sliced cucumbers lightly cured with salt, sugar, and rice vinegar.

10 minEasyServes 420 cal/serving

JapaneseSideNo-CookVeganVegetarianLow CarbKosher-styleGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreeLow-SodiumPork-FreeNightshade-FreeCorn-Free

Ingredients

4 Japanese cucumbers, sliced thinly
1 tsp sea salt
2 tbsp unseasoned rice vinegar
1 tsp granulated sugar
1 tsp fresh ginger, julienned

Instructions

1

Toss 4 sliced thinly Japanese cucumbers with 1 tsp sea salt in a medium bowl and let sit for 10 minutes to draw out excess moisture.
2

Gently squeeze excess water from the cucumbers and discard the liquid.
3

Stir 2 tbsp unseasoned rice vinegar and 1 tsp granulated sugar together in a bowl until dissolved.
4

Add the cucumbers and 1 tsp julienned fresh ginger to the vinegar mixture and toss to combine.
5

Chill in the refrigerator for 15 minutes before serving.

Questions

How long does Quick Pickled Cucumbers keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Quick Pickled Cucumbers?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. There is no cooking pitfall here; the quantities simply scale.

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