As a mom in Manhattan, I’m always on the lookout for simple recipes that fit into our busy schedule while offering a touch of exotic flavor. Recently, I stumbled upon a favorite snack from my childhood — Japanese Pickled Cucumbers with Soy Sauce . These delightful bites are not only quick to prepare but also offer a taste of umami that brings a wonderful contrast to any meal. If your family loves exploring new flavors, this is definitely worth a try. Plus, it’s perfect for those days when you want something a bit different from the usual routine. Need more recipe ideas? Check out our crescent roll breakfast recipes .
Why you’ll love this recipe
This recipe is a great way to bring a taste of Japan to your table with just a handful of ingredients. The combination of salty soy sauce and spicy ginger, highlighted by a slight sweetness from coconut sugar, makes these pickled cucumbers irresistibly addictive. It’s also incredibly versatile — serve it as a side dish, enjoy it as a snack, or pair it with meals for an unexpected twist.
Ingredients
- 1 package of Japanese or Persian cucumbers (500g)
- 2 tsp salt
- 1 cup soy sauce (225g)
- 1 tbsp rice vinegar (40g)
- 1/2 cup + 2 tbsp coconut sugar (130g)*
- 2 thumbs of ginger, sliced thinly (30g)
- 1 bird’s eye red chili pepper, sliced
Step-by-step instructions
- Chop the cucumbers into 1/2 inch pieces. Transfer the cucumbers into a large bowl and coat them with salt. Allow it to sit for 30 minutes.
- In the meantime, measure out the rest of the ingredients. Slice the red chili pepper, and thinly slice the ginger.
- Drain the excess liquid that the cucumbers have released and pat dry with a lint-free towel or paper towel.
- Combine the soy sauce, vinegar, coconut sugar, ginger, and chili pepper over medium heat and simmer until the sugar dissolves.
- Add in the cucumbers and bring the heat up to medium-high. Allow the cucumbers to simmer for 5 minutes.
- Remove from the heat and allow it to cool at room temperature.
- Transfer pickled cucumbers into a large airtight jar and store in the fridge for up to 10-12 days.
Recipe tips & variations
Try adding different spices like mustard seeds or coriander for variation. Feel free to adjust the level of chili to make it as mild or spicy as your family prefers. Don’t have coconut sugar on hand? Substitute with brown sugar for a similar effect.
Storage & reheating
Store these pickled cucumbers in an airtight container in the refrigerator. They taste even better the next day as the flavors meld together. They can be kept for up to 12 days. If you’re planning to serve them warm, just gently heat them in a pan over low heat.
FAQs
Can I use regular cucumbers instead of Japanese/Persian ones?
Yes, you can use regular cucumbers. However, Japanese or Persian cucumbers are ideal because they have a firmer texture and milder flavor, making them perfect for pickling.
How can I reduce the saltiness?
If you find the cucumbers too salty, consider rinsing them after the initial salting stage or adjust the soy sauce quantity to your taste.
Are these pickles spicy?
The bird’s eye chili adds a moderate heat, but you can adjust the spiciness to fit your preference by adding more or less chili.
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Japanese Pickled Cucumbers with Soy Sauce
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
A simple and delicious recipe for Japanese Pickled Cucumbers with Soy Sauce, perfect for a unique snack or side dish.
Ingredients
- 1 package of Japanese or Persian cucumbers (500g)
- 2 tsp salt
- 1 cup soy sauce (225g)
- 1 tbsp rice vinegar (40g)
- 1/2 cup + 2 tbsp coconut sugar (130g)
- 2 thumbs of ginger, sliced thinly (30g)
- 1 bird’s eye red chili pepper, sliced
Instructions
- Chop the cucumbers into 1/2 inch pieces. Transfer the cucumbers into a large bowl and coat them with salt. Allow it to sit for 30 minutes.
- In the meantime, measure out the rest of the ingredients. Slice the red chili pepper, and thinly slice the ginger.
- Drain the excess liquid that the cucumbers have released and pat dry with a lint-free towel or paper towel.
- Combine the soy sauce, vinegar, coconut sugar, ginger, and chili pepper over medium heat and simmer until the sugar dissolves.
- Add in the cucumbers and bring the heat up to medium-high. Allow the cucumbers to simmer for 5 minutes.
- Remove from the heat and allow it to cool at room temperature.
- Transfer pickled cucumbers into a large airtight jar and store in the fridge for up to 10-12 days.
Notes
- Try adding different spices like mustard seeds or coriander for variation.
- Feel free to adjust the level of chili to make it as mild or spicy as your family prefers.
- Substitute brown sugar if coconut sugar is not available.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Pickling
- Cuisine: Japanese
Nutrition
- Serving Size: 1/2 cup
- Calories: 120
- Sugar: 8g
- Sodium: 800mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg