Cucumber Tsukemono with Ginger (Japanese Pickled Cucumber)

Name: Cucumber Tsukemono with Ginger (Japanese Pickled Cucumber)
Prep time: 5 min
Total time: 5 min
Cuisine: Japanese
Ingredients: 20 g ginger root (approx 3cm, a little over 1 inch); 1 dried red chili pepper (deseeded); 300 g Japanese cucumber (or Persian cucumber (if using English cucumber, cut in half lengthways and scrape out the seeds first)); 1 tsp salt (coarse type to scratch the skin); 1 tsp sea salt; 2 tbsp sugar (white or light cane); 1 tsp unseasoned rice vinegar (komezu) (unseasoned); 1 tsp Japanese soy sauce (koikuchi shoyu) (tamari works for GF); 1 tsp toasted sesame oil (don’t substitute with neutral oil); 1 pinch toasted white sesame seeds (optional garnish)

Instructions

Prep:5min

Pickles are so versatile and the perfect pallet cleanser or snack. None are more refreshing than this Japanese cucumber tsukemono flavored with ginger and a sprinkling of chili for a mild kick!

Updated at: Sun, 06 Sep 2026 08:38:32 GMT