Japanese Pickled Cucumber (Shiozuke)

Whole Japanese pickled cucumbers glisten on a plate—crisp, refreshing, and bursting with savory umami from a simple salt brine.

A handful of ingredients and a little time in the fridge are all you need to make this shiozuke cucumber tsukemono with a delicate balance of salt, sweetness, and umami. No fancy equipment required.

Course Condiments & Pickles

Cuisine Japanese

Keyword cucumber, pickles, quick-pickles

Level Beginner

Main Ingredient Vegetable

Diet Dairy-Free, Gluten-Free, Low Sugar, Low-Carb, Low-Fat, Pescatarian, Vegan, Vegetarian

Prep Time 3

Pickling Time 2

Total Time 2 3

Servings servings

Calories 26kcal

Author Marc Matsumoto

Equipment

zipper bag

Ingredients

450 grams cucumbers (or other vegetable)
2 cups water
2 tablespoons sake
15 grams salt (scant tablespoon of table salt)
8 grams evaporated cane sugar (~2 teaspoons)
3 grams konbu (1.5x4 inches piece)

Grams + US Cups - US Standard

Instructions

Add 2 cups water, 2 tablespoons sake, 15 grams salt, 8 grams evaporated cane sugar, and 3 grams konbu to a zipper bag and swish the mixture around to dissolve the salt and sugar.
2 cups water, 2 tablespoons sake, 15 grams salt, 8 grams evaporated cane sugar, 3 grams konbu
Add the 450 grams cucumbers and seal the bag, pressing out as much air as possible so that the cucumbers are fully submerged in the liquid.
450 grams cucumbers
Let the cucumbers pickle in the refrigerator for at least 2-3 days.

Video

Nutrition