Jabara Ponzu Pickled Cucumbers (ジャバラきゅうり)

5 from 36 reviews


Units Scale
  • 3 Mini Cucumbers (or 2 Japanese cucumbers) (200g)
  • 4 tbsp ponzu (60ml)
  • 1 tbsp minced garlic (12g)
  • 1/2 tbsp sesame seeds, optional
  • 1 1/2 cups water
  • 1 tsp salt


  1. Remove ends of cucumbers.
  2. Place chopsticks on each side of the cucumbers and make diagonal cuts (about 1mm thickness) all the way. Flip to other side without changing direction and slice diagonally again.
  3. Slice into bite size pieces.
  4. Mix salt and water. Add cucumbers and massage the salty water into the cucumbers. Let it sit for 5 minutes.
  5. In the meantime, mix seasoning ingredients into a bag. Remove cucumbers and squeeze excess moisture out. Add it to the seasoning back and remove air. Seal and allow it to pickle in the fridge for 10 minutes.
  6. Add it to a bowl, garnish with sesame seeds. Serve and enjoy!

Keywords: pickled cucumbers