Kyuri Tsukemono


3 to 4 Japanese cucumbers
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
Dried red chili peppers, optional


Rough chop cucumbers.
In a medium, securely sealable container, combine soy sauce, rice vinegar, and sesame oil.
Add cucumbers to the marinade, close container and shake.
Refrigerate for 1 to 2 hours. Shake cucumbers periodically, or leave overnight to marinate. Note, the longer the cucumbers are left in the marinade the saltier they become. I've left them in the marinade for up to 3 days and the cucumbers were good.
Serve and enjoy!


austin's picture

This is japanese food not chinese.

Bebe Love Okazu's picture

It depends on your perspective, whether it's Chinese or Japanese. I call it Japanese tsukemono, since I'm Japanese. My husband is Chinese and he claims it tastes just like the Chinese pickles he likes to buy at our local Chinese supermarket. Regardless of it's ethnic origins it's a quick and easy Asian pickle recipe that our family loves. Cheers!

Joy's picture

I have always loved pickled cucumbers. I cant wait to try this.

Bebe Love Okazu's picture

Don't forget to add dried chili peppers if you like heat. I forgot to include that in the ingredient list!


Simple and refreshing cucumbers pickled in soy sauce, rice vinegar, and sesame oil.

Other Names:

Japanes-style Pickled Cucumbers


4 servings


Sunday, May 13, 2012 - 5:53pm


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