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Japanese Pickled Cucumber on a Stick Recipe

Japanese Pickled Cucumber on a Stick

There’s something magical about the first bite of a crisp cucumber, especially when it's been transformed into a tangy, flavorful delight. Japanese Pickled Cucumber on a Stick is not just a dish; it’s a delightful memory of summer picnics and family gatherings. This recipe is so quick and easy that it will become your go-to snack or appetizer!
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: Japanese
Ingredients Equipment Method Notes

Ingredients
  

For the Pickled Cucumbers
  • 2 medium cucumbers Fresh and crunchy
  • 2 tbsp salt Helps to draw out moisture
  • 1/4 cup rice vinegar Adds tanginess
  • 2 tbsp sugar Essential for pickling taste
  • 1 tbsp soy sauce Adds umami flavor
  • 1 tsp sesame oil Adds nutty fragrance
  • Skewers

Equipment

  • Bowl
  • Skewers

Method
 

  1. Step 1: Start by washing the cucumbers thoroughly. Cut them into bite-sized pieces that are easy to skewer.
  2. Step 2: In a bowl, sprinkle the salt over the cucumber pieces and let them sit for about 10 minutes.
  3. Step 3: While the cucumbers are sitting, mix the rice vinegar, sugar, soy sauce, and sesame oil in a separate bowl until the sugar is dissolved.
  4. Step 4: After 10 minutes, rinse the salted cucumbers under cold water and drain them well.
  5. Step 5: Combine the cucumbers with the vinegar mixture and toss everything together until each piece is well coated.
  6. Step 6: Thread the marinated cucumber pieces onto the skewers.
  7. Step 7: Serve immediately for a fresh taste or refrigerate for about 30 minutes to let the flavors meld together.

Notes

These pickled cucumbers are best enjoyed fresh but can be stored in an airtight container in the fridge for up to 3 days.