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4.20 stars average

Japanese Quick Pickled Cucumbers

These crunchy Japanese quick pickles are easy to make and the perfect salty, sweet and sour low calorie snack to serve before or with a meal.
Course Appetizer, Side Dish
Cuisine Asian
Prep Time 5 minutes
Total Time 5 minutes
Servings 4
Calories 36kcal
Author Liz Della Croce

Equipment

Ingredients

US Measurements - Convert to Metric

Instructions

  • In a medium bowl, whisk together vinegar, soy, sugar, sesame oil and chili paste.
    1/4 cup rice wine vinegar, 2 tablespoons soy sauce, 1 teaspoon sugar, 1 teaspoon sesame oil, 1 teaspoon chili paste
  • Add cucumbers and scallions to bowl and toss well. Let sit at room temperature for 15 minutes or longer before serving.
    1 seedless cucumber, 2 scallions
  • Garnish with black roasted sesame seeds.
    back roasted sesame seeds

Notes

Pickles can be made in advance and stored in the refrigerator for several days.

Nutrition

Calories: 36kcal | Carbohydrates: 4.2g | Protein: 1.5g | Fat: 1.4g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1.2g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 11mg | Fiber: 0.9g | Sugar: 2g