If you’re looking to try out pickling, and Japanese pickling in particular, I have a fun and super simple recipe for you to try out! Today’s recipe—Pickled Cucumber on a Stick—is going to turn your abundant summer produce into something inherently crisp, tangy, cooling, flavorful, and exciting to eat! I love that they bring the reminiscence of Japanese summertime closer to home. The best part? It involves only a few basic ingredients, 10 mins prep time, and a relatively quick pickling time in the fridge. Just the perfect thing to make and enjoy.
What’s a Japanese Cucumber on a Stick?
You might have seen these slender Japanese cucumbers on a wooden chopstick sold at Japanese summer festivals. Japanese people love munching on this healthy snack while browsing street vendors and scouting what to eat next. These cucumbers definitely have a nostalgic aspect as much as those colorful shaved ice and street-style yakisoba. The summer cucumbers are extra juicy and delicious, plus they are plentiful and economical when they are in season. These pickled cucumbers on a stick are considered a type of asazuke, which refers to quick pickles that take just a few hours. The resulting produce(s) tend to have a fresher taste and crispier texture. Cucumbers on a stick sold at street vendors usually use commercial-size asazuke pickling solution and let it pickle overnight. It tastes great but you definitely don’t need additives and preservatives that go in there. In this post, I shared a few variations of the pickling solutions, so I hope you try them out and see what you like most. Feel free to customize if needed.
How to Make Japanese Cucumber on a Stick
Ingredients and Substitutions
Japanese cucumbers – If you can’t find Japanese cucumbers, use Persian cucumbers instead. American or English cucumbers with more seeds in the middle are not ideal. Seasonings – kombu (dried kelp), salt, rice vinegar, sugar, soy sauce (optional), and dried red chili (optional)
Seasoning Variations
Keep it simple with salt by skipping soy sauce. This is my favorite version. Swap soy sauce with miso. Use julienned ginger strips or crushed garlic.
Cooking Steps
Cooking Tips
The pickling solution may seem little to start, but the cucumber will continue to release moisture which will dilute the solutions. If you plan to pickle overnight (more flavor), adjust the salt or soy sauce (or miso, if you are swapping) because it could potentially get salty. Insert chopsticks right before serving. Over time, the chopstick gets loose as the cucumber releases more moisture.
Storage Tips
Once you finish pickling, take out the cucumbers and refrigerate them for up to 2 days. Do not keep them in the pickling solution as they get too salty.
What to Serve with Kyuri Asazuke
I love enjoying these cucumbers on a stick as a healthy snack, but they also make a wonderful accompaniment to a Japanese or Asian meal. I imagine them being a popular appetizer at a BBQ cookout or parties too! Here are more ideas on how I’d serve them with:
Rice – Japanese Rice Ball (Onigiri), Grilled Onigiri (Yaki Onigiri), and Miso Yaki Onigiri. Main – Yakitori, Yakitori-style Grilled Vegetable, and Tsukune (Japanese Meatballs). Salad – Soba Noodle Salad, Japanese Potato Salad, and Macaroni Salad. Sides – 15 Easy Japanese Side Dishes.
More Easy Japanese Pickles to Make at Home
Sunomono (Japanese Cucumber Salad) Pickled Daikon Sweet Vinegar Pickled Carrots and Daikon Pickled Tomatoes
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