Japanese Pickled Whole Cucumbers (Asazuke)

Japanese Pickled Whole Cucumbers are not only visually appealing but also a delightful treat. These crunchy cucumbers, seasoned with just the right amount of salt, offer an addictive flavor that has been cherished for generations in Japan.

Japanese Pickled Whole Cucumbers are a type of Japanese pickle made by peeling the skin of Japanese cucumbers vertically at intervals and then soaking them in a seasoned solution. Peeling the cucumbers this way allows the flavors to penetrate more easily, while the remaining skin helps retain their crunch. It is a popular dish not only at home but also at festival stalls in Japan.

This refreshing pickle can be made simply by soaking cucumbers, requiring very little effort. Best served chilled, it is especially popular during the hot summer months. It is a delightful treat that can be addictive.

This dish is a type of Japanese pickle called "asazuke."

While many Japanese pickles are made by fermenting vegetables over a long period, asazuke refers to pickles that are marinated for a short time.

One advantage of asazuke is that it is easy to make and better preserves the texture of the vegetables. However, unlike other pickles, it is not fermented, so it doesn't have a long shelf life. Therefore, keep in mind that it should be consumed within two days of preparation.

Cucumbers are rich in water and potassium, helping the body release excess heat. For this reason, in Japan, they are considered an effective vegetable for staying hydrated and preventing summer fatigue.

Since potassium helps flush out excess sodium, cucumbers pair perfectly with asazuke, which has a mildly salty flavor. In addition to this refreshing dish, I also recommend trying Cucumber Sunomono (Japanese cucumber salad) and Tataki Kyuri (Japanese smashed cucumber salad), both of which are traditional Japanese dishes that feature cucumbers. Be sure to give them both a try after making this recipe.

Some of you might be wondering what the stick-like object inserted into each cucumber in my photos is. That is a disposable chopstick. In Japan, disposable chopsticks are commonly provided with meals purchased at grocery stores or convenience stores.

So, you might be asking: why is a disposable chopstick inserted into each cucumber? The reason is that this refreshing pickle is often sold at festival stalls, and having a stick to hold makes it easier to eat on the go. When enjoying it at home, you don't necessarily need to insert a chopstick into each cucumber; you can even use a regular chopstick instead. Feel free to enjoy it in whichever way you prefer.

Ingredients

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Instructions

🕒 Total: 3 hrs hrs 5 mins mins

Step 1
Remove the stem ends of the cucumbers and peel them lengthwise using a peeler, leaving strips of skin at intervals. Sprinkle salt over the cucumbers and gently rub it in. Let them sit for about 3 minutes, then pat them dry with paper towels.

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Step 2
Combine all the ingredients (cucumbers, water, kombu, sugar, salt, and chili pepper) in a zip-top bag and seal it, pressing out as much air as possible. Let them marinate in the refrigerator for at least 3 hours.

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Step 3
Remove the cucumbers from the bag and enjoy them as they are, or insert a disposable chopstick into each one to make them easier to hold.

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How to store

You can store it in the refrigerator for up to 2 days.