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Japanese Quick Pickled Cucumbers

Crunchy, refreshing, and tangy pickled cucumbers that are the perfect addition to any meal.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Appetizer, Side Dish
Cuisine: Japanese
Calories: 50
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium medium cucumbers, thinly sliced Persian or Kirby cucumbers work best.
  • 1/2 cup rice vinegar
  • 2 tablespoons sugar Can substitute with honey or agave syrup.
  • 1 teaspoon salt
  • 1 tablespoon sesame seeds For garnish.
  • 1/2 teaspoon red pepper flakes Optional, for extra kick.

Method
 

Preparation
  1. Wash the cucumbers thoroughly. Remove the ends and slice them thinly—about 1/4 inch thick.
  2. In a mixing bowl, combine the rice vinegar, sugar, and salt. Stir until the sugar and salt dissolve.
  3. Add the sliced cucumbers to the bowl, ensuring they are well-coated with the pickling solution. If using, sprinkle in the red pepper flakes.
  4. Cover the bowl with plastic wrap and let the cucumbers sit at room temperature for about 10 minutes.
  5. Transfer the cucumbers to a jar or airtight container and refrigerate. They are best enjoyed after a few hours but can last up to a week in the fridge.

Notes

For a crispier cucumber, eat them sooner rather than later. They can be frozen, but texture may change.