Quick Cucumber & Ginger Pickle

Quick Cucumber and Ginger Pickle

Sweet and crunchy, this pickle is quick and easy, complimenting just about any Japanese meal.

The pickle takes at least a couple of hours in the fridge to work its magic, but after that it should keep for at least a few days before losing its texture and crunch.

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Quick Cucumber & Ginger Pickle: Serves 4 to 6

  • 100ml Japanese Soya Sauce
  • 100ml rice vinegar
  • 4 tbsp. white sugar
  • 2 tsp. sesame oil
  • 1 large English cucumber
  • 1 to 2 tsp. salt
  • 30g ginger, peeled and finely julienned


  1. Combine the soya sauce, vinegar, sugar and sesame oil
  2. Cut off both ends of the cucumber
  3. Place the salt in your hands and rub the cucumber for a couple of minutes (your hands will turn green!)
  4. Rinse the cucumber
  5. Cut the cucumber in half lengthwise and scoop out the seeds with a teaspoon. Place the cucumber flesh side down on a chopping board and then gently hit it with a rolling pin. Don’t beat it to a pulp, you just want to break down the flesh slightly
  6. Cut the cucumber into bite-sized pieces
  7. Place the cucumber pieces and the julienned ginger into a plastic food bag, then add the combined pickling mixture
  8. Seal the bag and then leave in the fridge for at least 2 hours before serving



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