Cucumber tsukemono (Japanese pickled cucumbers)
- Published: 7 Jun 24
- Updated: 7 Aug 24
Kenji Morimoto shares his easy recipe for cucumber tsukemono. This crunchy cucumber pickle goes with everything, and makes a great intro to the addictive world of pickling.
Kenji says: “Cucumber tsukemono is sometimes referred to as pori pori – an onomatopoeic word in Japanese for ‘crunchy’. It’s a variety of shoyuzuke (a soy sauce-based pickle) and one of my favourites – so easy to make, full of flavour and it plays on the savoury-sweet combo I love. I’ve added some heat in the form of chilli, ginger and chilli bean paste, but it’s a good pickle to play around with, so feel free to experiment”
Kenji is a fourth generation Japanese American living in London. As a child he was in charge of the family pickle-making, while today he hosts supperclubs and leads fermentation and pickling workshops. Right now, he’s working on his first cookbook. Make his cabbage asazuke next.
-
Makes enough to fill a 1 litre jar
-
Hands-on time 15 min, plus at least 2 hours salting
Before you start
Sterilise your jar: wash the jar and lid well in soapy water, rinse, then boil in a large pan of water for 10 minutes. Turn off the heat, then drain and use while still warm.
Ingredients
- 600g baby cucumbers
- 1 tsp sea salt
- 3 tbsp light soy sauce (Kenji recommends Kikkoman)
- 3 tbsp mirin
- 3 tbsp caster sugar
- 3 tbsp cider vinegar
- ½ tsp doubanjiang (see Know-how)
- 1 red chilli
- Knob of ginger, finely sliced
Specialist kit
- Sterilised 1 litre jar (see Before you start)
Method
- Cut each cucumber into 1cm pieces, then put them in a large bowl with the salt. Mix the salt in thoroughly with your hands, then leave to sit for at least 2 hours (or overnight). If you can, give the cucumbers a toss every now and then to ensure even salting.
- Drain the cucumbers to remove the liquid drawn out of them, then pack them into your jar.
- Put the rest of the ingredients in a saucepan and bring to a simmer. Continue to cook and stir for 1-2 minutes until the sugar has dissolved, then leave to cool slightly. Pour the liquid over the cucumbers while it’s still warm, then seal the jar and leave in the fridge for at least 24 hours. Eat within 10 days.
- Recipe from June 2024 Issue
Nutrition
- Calories
- 3kcals
- Fat
- 0g
- Protein
- 0g
- Carbohydrates
- 0.5g (0.5g sugars)
- Fibre
- 0g
- Salt
- 0.1g
delicious. tips
Doubanjiang is a Chinese fermented chilli bean paste. You can find it in most large supermarkets these days (sold as chilli bean sauce and produced by Lee Kum Kee), as well as online or in Asian supermarkets.
Buy ingredients online
Rate & review
Rate
Reviews
Save recipe
Pickled recipes
Pickled dill cucumbers
Proper homemade pickles can be the difference between a simple...
-
Easy
Save recipe
Pickled recipes
Bread and butter pickles
Looking to make your burger more interesting? Award-winning chef Richard...
-
Easy
Save recipe
Pickled recipes
Cabbage asazuke (Japanese pickled cabbage)
Kenji Morimoto shares his easy recipe for cabbage asazuke. This...
-
Easy
Save recipe
Miso recipes
Garlic misozuke (miso-pickled garlic)
Kenji Morimoto’s garlic misozuke takes a few months to develop,...
-
Easy
Save recipe
Pickled recipes
Breaded pickled shiitake mushrooms
Ed Smith’s breaded mushrooms are crisp on the outside, but...
-
Easy
Save recipe
Duck recipes
Duck pancakes with pickled carrot salad
Pick up duck breasts, hoisin sauce and Chinese pancakes for...
-
Easy
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
Subscribe
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter