Japanese Pickled Cucumbers with Ginger
Quick Japanese tsukemono using baby cucumbers salted for 2 hours, then packed into a jar and covered with a warm pickling liquid of soy sauce, mirin, sugar, vinegar, and doubanjiang. Ready after 24 hours refrigeration. Best eaten within 10 days.
Ingredients
- 1 ¼ lb baby cucumbers, whole
- 1 tsp sea salt
- 3 tbsp light soy sauce, Kikkoman recommendedtamari1:1tamari is wheat-free but maintains umamigluten-freesoy-free
4
- 3 tbsp mirin
- 3 tbsp superfine sugar
- 3 tbsp cider vinegar
- ½ tsp doubanjiangred miso1:1adds soy
similar umami and spice profile
- 1 red chilli, whole
- ginger, finely sliced
- 1 sterilised jar, 1 litre capacity
Instructions
- 1
Cut each cucumber into ⅓" pieces and place in a large bowl with salt.
- 2
Mix salt thoroughly with your hands and leave to sit for at least 2 hours, tossing occasionally for even salting.
- 3
Drain cucumbers to remove liquid.
- 4
Pack drained cucumbers into sterilised jar.
- 5
Combine soy sauce, mirin, superfine sugar, cider vinegar, doubanjiang, red chilli, and sliced ginger in a saucepan.
- 6
Bring to a simmer and cook, stirring, until sugar dissolves.
- 7
Cool slightly, then pour warm liquid over cucumbers.
- 8
Seal jar and refrigerate for at least 24 hours before eating.
- 9
Consume within 10 days.
Tips
Toss cucumbers during the 2-hour salting stage to ensure even salt distribution
Pour pickling liquid while still warm to develop flavour faster
Use a sterilised jar to extend shelf life and prevent spoilage
Good to Know
Sealed jar in refrigerator for up to 10 days
Prepare up to 10 days in advance. Allow 24 hours minimum for flavour development before serving.
Serve chilled as a condiment or side dish with rice, noodles, or grilled proteins
Common Mistakes
Skip tossing cucumbers during salting to avoid uneven brininess
Pour cold pickling liquid to avoid slower flavour absorption
Store at room temperature to avoid spoilage and foodborne illness
Substitutions
Gluten-Free Swaps
General Alternatives
similar umami and spice profile