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Japanese Pickled Cucumbers with Soy Sauce |きゅうりの漬物

August 9, 2019 By Lisa Kitahara 11 Comments

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japanese pickled cucumbers in a blue and white bowl land scape photo

This Japanese Pickled Cucumbers with Soy Sauce is a staple side dish in Japanese cuisine. A simple yet delicious way of serving cucumbers to accompany any meal! Pickled with ginger and chili for an extra kick.

japanese pickled cucumbers in a blue and white bowl angle shot

Something I've been enjoying a ton this summer are cucumbers, they're in season so they have been so cheap! I love eating this crunchy vegetable as a snack dipped in hummus, chopped up in salads, sliced in sandwiches and my favourite: making Japanese Pickled Cucumbers in soy sauce! In Japanese, Pickled Cucumbers are called kyuri no tsukemono (きゅうりの漬物). Where kyuri = cucumbers and tsukemono = pickled. There are many ways to prepare Japanese pickles but today I'll be sharing my favourite way and method.

japanese pickled cucumbers in soy sauce ingredients

Ingredients to make Japanese Pickled Cucumbers with Soy Sauce

My grandma used to always make Japanese pickled cucumbers with ginger. She also would sometimes add a red chili to make Japanese spicy pickled cucumbers, so lately I have been loving adding in both these ingredients to add extra flavour. In total, all you need at 6 ingredients!

  • Japanese cucumbers
  • soy sauce
  • rice vinegar
  • sugar
  • ginger
  • red chili
steps to make cucumber tsukemono

How to make Japanese Pickled Cucumbers in Soy Sauce

There are many different ways of making Asian style pickled vegetables. The most common way is to just massage the cucumbers in salt and then throwing all the seasoning ingredients into a jar and letting that sit. There is also the method of quickly simmering the soy sauce seasoning and then pouring it onto the vegetables. The method I'll be sharing today was passed down from my grandma and it requires just an additional (but worth it) step: simmering the cucumbers in the soy sauce-ginger marinade for around 5 minutes.

cucumbers simmering in soy sauce

What Other Vegetables can be used to make Japanese Tsukemono?

There are many other vegetables that can be made into tsukemono such as:

  • daikon (Japanese radish)
  • eggplant
  • cabbage
  • carrots
  • broccoli stems
  • lotus root
  • zucchinis

Get creative and feel free to play around with your favourite vegetables!

cucumbers simmered in soy sauce marinade

How to Store Pickled Cucumbers

These Japanese pickled cucumbers should be stored in the fridge in an air tight container or jar for up to 10-12 days. I like to use these wide mouth mason jars! A tip to keep them from spoiling, use clean utensils to take a portion out so no bacteria starts to form.

japanese cucumber tsukemono in a blue and white bowl close up

And there you have it! An easy peasy homemade Japanese pickled cucumber recipe. Spicy, gingery and full of flavour. Enjoy as a side with some rice and use up those summer cucumbers while they last. I hope you try out making your own Japanese pickles and love it as much as I do!

japanese cucumber tsukemono in a blue and white bowl close up

More delicious side dishes to try:

  • Kinpira Gobo
  • Cold Tofu with Spicu Chili Sauce
  • Spinach Side Dish
japanese pickled cucumbers with soy sauce over rice

If you recreate this Japanese Pickled Cucumber recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!

japanese pickled cucumbers made with soy sauce with rice

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Japanese Pickled Cucumbers |きゅうりの漬物


★★★★★

5 from 7 reviews

  • Author: Lisa Kitahara
  • Total Time: 50 minutes
  • Yield: 4 cups 1x
Print Recipe
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Description

This Japanese Pickled Cucumbers with Soy Sauce is a simple yet delicious way of serving cucumbers to accompany any meal! Pickled with ginger and chili for an extra kick.


Ingredients

Units Scale
  • 1 package of Japanese or Persian cucumbers (500g)
  • 2 tsp salt
  • 1 soy sauce (225g)
  • 1 tbsp rice vinegar (40g)
  • ½ cup + 2 tablespoon coconut sugar (130g)*
  • 2 thumbs of ginger, sliced thinly (30g)
  • 1 birds eye red chili pepper, sliced

Instructions

  1. Chop the cucumbers into ½ inch pieces. Transfer the cucumbers into a large bowl and coat with salt. Allow it to sit for 30 minutes. 
  2. In the mean time, measure out the rest of the ingredients. Slice the red chili pepper and thinly slice the ginger. 
  3. Drain the excess liquid that the cucumbers have released and pat dry with a lint-free towel or paper towel. 
  4. 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. 
  5. Transfer pickled cucumbers into a large air tight jar and store in the fridge for up to 10-12 days. 

Notes

  • If using regular sugar, reduce to just ½ cup (100g) of sugar
  • Storage: Keep refrigerated in an airtight container or mason jar for up to 10-12 days. I store mine in these sterile wide mouth mason jars. 
  • Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).
  • Prep Time: 40 minutes
  • Cook Time: 10 minutes
  • Category: Sides
  • Method: Pickling
  • Cuisine: Japanese

Nutrition

  • Serving Size: ½ cup (100g)
  • Calories: 30
  • Sugar: 3g
  • Sodium: 1500mg
  • Fat: 0g
  • Saturated Fat: 0g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 6g
  • Fiber: 2g
  • Protein: 2g
  • Cholesterol: 0g

Keywords: japanese pickled cucumber soy sauce

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japanese pickled cucumbers

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Reader Interactions

Comments

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    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Men's Brooch says

    August 24, 2019 at 6:17 pm

    That is a great tip especially to those new to the blogosphere.
    Brief but very accurate info… Appreciate your sharing this one.
    A must read article!

    ★★★★★

    Reply
  2. Louann says

    June 09, 2020 at 9:52 pm

    I think this is among the most vital information for me. And i am glad reading
    your article. But want to remark on few general things, The site style is great, the articles is really great : D.
    Good job, cheers

    ★★★★★

    Reply
  3. Bobbi says

    August 23, 2020 at 6:40 pm

    Can you reuse the marinade for a second batch of soy sauce cucumbers. Your recipe delish! B.

    Reply
    • Lisa Kitahara says

      August 25, 2020 at 7:08 pm

      Hi Bobbi! Hmm, I've never tried to do that but I think the flavour would just be diluted. Let me know if you try though!

      Reply
  4. Mew says

    March 02, 2021 at 3:01 pm

    Its my first time pickeling something and it was so much fun! I used normal sugar (100gr) and the regular cucumbers i could find at my local grocery store and they came out amazing!!
    I cant wait to try out more recipes, you've gained a loyal follower haha! ♡

    ★★★★★

    Reply
  5. Anne says

    June 19, 2021 at 12:06 am

    It's going to be end of mine day, however before end I am
    reading this impressive piece of writing to increase my
    knowledge.

    ★★★★★

    Reply
  6. JoeyJoJo says

    September 14, 2021 at 2:40 pm

    Your ingredient list says "Rice Vinegar" but the linked product is "Seasoned Rice Vinegar" - which should I use?

    Reply
    • Lisa Kitahara says

      September 15, 2021 at 10:02 am

      Updated! Thank you for catching that it's rice vinegar 🙂

      Reply
  7. Yukiko says

    October 12, 2021 at 12:42 am

    Wow, that's what I was searching for, what a material!
    present here at this webpage, thanks admin of this
    web site.

    ★★★★★

    Reply
  8. Dianne says

    October 18, 2021 at 5:53 pm

    I think this is one of the most important info
    for me. And i am glad reading your article.
    But want to remark on some general things, The website style is
    perfect, the articles is really great : D. Good job, cheers

    ★★★★★

    Reply
  9. Larry says

    October 19, 2021 at 9:27 am

    Appreciate the recommendation. Let me try it out.

    ★★★★★

    Reply

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Hi! I'm Lisa. Welcome to Okonomi Kitchen! Here you'll find delicious vegan recipes that are healthy, simple & easy to make.
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