Japanese Pickled Cucumber Recipe

Cool down your taste buds with this refreshing Japanese Pickled Cucumber recipe (Sunomono)! These quick-pickled cucumbers are incredibly flavorful and offer a delightful crunch. Perfect as a simple side dish for sushi, spicy ramen, or any other savory meal, this recipe is a must-try for sushi lovers and anyone seeking a vibrant, palate-cleansing treat. Get ready to experience the perfect balance of sweet, sour, and salty!

Prep Time 15 mins
Cook Time 10 mins
Calories 35.7 kcal
Protein 0g
Rating 3.4 (5 Reviews)
Japanese Pickled Cucumber 14

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Japanese Pickled Cucumber

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How to Make Japanese Pickled Cucumber

  1. Thinly slice 2 medium cucumbers (about 2 cups sliced). Place in a large bowl and sprinkle generously with 1 tablespoon of salt.
  2. Gently toss the cucumbers with the salt and let sit for 5-10 minutes to draw out excess moisture.
  3. Rinse the cucumbers thoroughly under cold water and drain well. Gently squeeze out any excess water.
  4. In a small saucepan, combine ½ cup rice vinegar, ¼ cup sugar, and 1 teaspoon salt. Heat over low heat, stirring constantly, until sugar and salt are completely dissolved.
  5. Allow the vinegar mixture to cool completely.
  6. Pour the cooled vinegar mixture over the cucumbers in the bowl. Gently toss to coat evenly.
  7. Transfer the cucumbers to an airtight container and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.
  8. Serve chilled. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

54 g

Sugar

30g

Fat

0g

Carbs

3g