Japanese Pickled Whole Cucumbers (Asazuke) Recipe
A refreshing and simple Japanese pickled cucumber recipe known as Asazuke, featuring whole cucumbers that are lightly salted, marinated with kombu, chili pepper, and sugar for a crisp and mildly tangy flavor. Perfect as a quick side dish or snack.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 3 hours 10 minutes
- Yield: 2 servings
- Category: Pickles / Side Dish
- Method: No-Cook
- Cuisine: Japanese
- Diet: Low Fat
Ingredients
Cucumbers
- 2 Japanese or Persian cucumbers
- 1 tsp salt (for rubbing the cucumbers)
Pickling Brine
- ⅔ cup water
- 0.1 oz kombu (dried kelp)
- ½ tsp sugar
- 1 tsp salt
- ½ tsp dried chili pepper (sliced)
Instructions
- Prepare the cucumbers: Remove the stem ends of the cucumbers and use a peeler to peel them lengthwise, leaving strips of skin at intervals for texture. Sprinkle 1 teaspoon of salt over the cucumbers and gently rub it in to help draw out excess moisture. Let them sit for about 3 minutes, then pat them dry thoroughly with paper towels.
- Make the pickling mixture: In a zip-top bag, combine the cucumbers with ⅔ cup water, 0.1 oz kombu, ½ teaspoon sugar, 1 teaspoon salt, and ½ teaspoon dried sliced chili pepper. Seal the bag, pressing out as much air as possible to ensure the ingredients are submerged and marinating evenly. Place the bag in the refrigerator.
- Marinate and serve: Let the cucumbers marinate in the refrigerator for at least 3 hours. Once ready, remove the cucumbers from the bag and serve them as is, or for convenience, insert disposable chopsticks into each cucumber to make them easier to hold as a snack or side dish.
Notes
- Using Japanese or Persian cucumbers provides the best texture and flavor, but regular cucumbers can also be used.
- Adjust the amount of dried chili pepper to control the spiciness level.
- Asazuke is meant to be a quick pickle, so the cucumbers are crisp and fresh rather than fully fermented.
- For best results, use a fresh piece of kombu and remove it before serving if preferred.
- This recipe yields two servings as a side dish or snack.
