Japanese Cucumber Pickles

Dorothy Curtis


I got this recipe out of our local paper. It is from "The Pickled Pantry" and it is very good.

★★★★★ 1 vote
15 Min
No-Cook or Other


1/2 c
rice vinegar
2 tsp
granulated sugar
1 tsp
pickling or fine sea salt
6 c
thinly sliced cucumbers
mild red onion thinly sliced--or other mild sweet onion
red or green fresh chile, seeded and thinly sliced


1In a small saucepan or microwave container, combine the rice vinegar, sugar and salt and heat just enough to completely dissolve the sugar. Let cool to room temperature.
2In a large bowl, combine the cucumber slices, onion and chile with the vinegar mixture and toss gently. The cucumbers will seem dry, but the salt will draw out moisture from the cucumbers to create more brine.
3Cover and refrigerate for at least 30 minutes before serving. The cucumbers can be refrigerated in a sterile container for at least a week. They probably won't last that long!
4Very good with grilled foods and along side any Oriental meal. Enjoy!

About Japanese Cucumber Pickles

Main Ingredient: Fruit
Regional Style: Asian
Dietary Needs: Vegetarian
Other Tag: Quick & Easy