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Bowl of Japanese pickled cucumbers with sesame seeds and chili
Quick Japanese Pickled Cucumbers

Amazuzuke (Japanese Sweet & Sour Pickled Cucumber)

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Side Dishes
Amazuzuke utilizes osmotic pressure to alter the texture of the cucumber. By salting and pressing the water out first, we collapse the cell walls, which allows the vinegar and sugar brine to penetrate deeply without making the vegetable soggy. The result is a pickle that retains a distinct 'snap' or crunch.
🕒 Prep Time 15 mins
⌛ Total Time 45 mins
🍽️ Servings 4 servings
🔥 Calories 180 kcal
🌍 Cuisine Japanese

Ingredients

Equipment Needed

  • Mandoline Slicer: For uniform, paper-thin cucumber slices.
  • Mixing Bowl: For salting and tossing.

Allergen Information

⚠️ Sesame

Instructions

1 ✓

Wash cucumbers and slice thinly. Place in a bowl with the water and salt, let sit for 10 minutes, then drain and squeeze out excess water.

Tip: Physical force is necessary here. Squeeze until no more drops come out; excess water will dilute the dressing's acidity.
2 ✓

Whisk together rice vinegar, sugar, and sesame oil until the sugar dissolves.

Tip: Rice vinegar is milder (4% acidity) than Western distilled vinegar (5-8%). If substituting, dilute the Western vinegar with water.
3 ✓

Toss the drained cucumbers with the dressing.

Tip: Tossing by hand ensures even coating and helps massage the liquid into the dehydrated cucumber cells.
4 ✓

Refrigerate for at least 30 minutes to let flavors meld.

Tip: This resting period allows the 'pickling' action to occur; eating it immediately will result in separate vinegar/cucumber flavors.
5 ✓

Garnish with sliced chili and cilantro before serving.

Tip: Add sesame seeds only at the very end to maintain their toasted crunch.

Recipe FAQ

Too salty?
Rinse slightly after the salting step if needed, but squeeze dry again.
Sesame oil?
Use toasted sesame oil (dark color) for flavor, not raw sesame oil.
Storage?
Best within 2-3 days.

Ingredients

  • 2 medium Cucumbers (Japanese or English preferred)
  • 2 cups Water (for brining)
  • 3 tbsp Rice Vinegar
  • 2 tbsp Sugar
  • 1 tbsp Sesame Oil
  • 1 tsp Salt
  • 1 bunch Fresh Cilantro (optional)
  • 1 whole Red Chili Pepper (sliced)