Recipe: Simple Japanese Pickled Cucumbers


1 lb cucumber
2 tbsp salt
2 tbsp sugar
1/2 cup rice vinegar
Filtered water
1 quart mason jar


1. Preheat oven to 200 degrees
2. Bake mason jar for 10 minutes (this is to sanitize the jar)
3. Slice the cucumber and put in a bowl
4. Add the 2 tbsp of salt to the bowl with the cucumbers and coat evenly
5. Let sit for 10 minutes (this starts the cucumber fermentation process)
6. Rinse salt off cucumbers
7. Add the cucumber slices, 2 tbsp of sugar, 1/2 cup of rice vinegar, and a dash of salt to the mason jar
8. Add water to the jar until the cucumbers are submerged
9. Put a lid on the jar and shake it up
10. Place the jar in a warm, dark spot for about 24 hours
11. The water should look a little murky
12. Move the jar to the fridge
13. Wait another 4 days to a week for maximum flavor
14. Enjoy them straight, with some rice, or with peanut chicken!

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