Quick Japanese cucumber pickles

Preparation info

  • Difficulty


  • Makes:

    3 Cups

Appears in

My Street Food Kitchen

My Street Food Kitchen

By Jennifer Joyce

Published 2015

  • About

You can make any pickled vegetable with this marinade, so try carrots, cauliflower, celery, fennel, daikon or baby turnips.


  • 3 Lebanese (short) or kirby cucumbers, cut into 5 mm (¼ inch) slices
  • 2 teaspoons salt
  • 125 ml (4 fl oz/½ cup) rice wine vinegar
  • 100 g (35 oz) caster (superfine) sugar
  • 250 ml (9 fl oz/1 cup) warm water


Toss the cucumber with the salt in a bowl. Put the vinegar, sugar and water in another bowl and stir until the sugar is dissolved. Transfer the unrinsed cucumbers to a large sterilised glass jar or container (sterilising it in the dishwasher is fine) and pour the brine over. Cover and refrigerate for at least 1 day and up to 1 week before using.