Recipe
Crunchy Pickled Cucumbers (Easy Bag Recipe with Sugar & Salt)
Ingredients
- 3–4thick cucumbers (500g)
- 200mlwater
- 4tbsp sugar
- 2tsp salt
About "Crunchy Pickled Cucumbers"
These crunchy pickled cucumbers are marinated for at least half a day in a sweet brine made simply with sugar and salt. Adapted from a traditional recipe shared by the agricultural cooperative in Komatsu City, Ishikawa Prefecture, the key is scooping out the cucumber seeds to prevent sogginess. By using a plastic bag, the cucumbers are thoroughly coated even with a small amount of brine. This convenient meal prep recipe can be stored in the refrigerator for up to 10 days.
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Video Timestamps
Tips for Making "Crunchy Pickled Cucumbers"
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Brine Prep
- Combine 200ml water, 4 tbsp sugar, and 2 tsp salt in a pot and bring to a boil to dissolve completely. Though the sugar and salt may seem like a lot, they create a perfect balance with the cucumbers, and the high concentration helps preserve them.
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Cucumber Prep
- Peel the cucumbers in stripes (about 4 stripes), cut them in half lengthwise, and scrape out the seeds using the handle of a spoon. Removing the seeds prevents sogginess and ensures an exceptionally crunchy texture.
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Slicing
- Slice the deseeded cucumbers diagonally into 1cm-thick pieces. Slicing them too thin will make them limp, so keeping them slightly thick is key to preserving their signature crunch.
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Marinating
- Place the cucumbers and completely cooled brine in a plastic bag, squeeze out the air, and tie with a slipknot. Marinate at room temperature for half a day, then store in the fridge for up to 10 days.
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Storage Tips
- Keeping the cucumbers fully submerged in the brine is the secret to preserving their vibrant color and freshness. The flavor will deepen and taste even better on the second and third days.
Ingredients for "Crunchy Pickled Cucumbers"
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How to Make "Crunchy Pickled Cucumbers"
- 1
In a pot, combine 200ml water, 4 tbsp sugar, and 2 tsp salt. Bring to a boil to completely dissolve the sugar and salt.
- 2
Allow the brine to cool completely. (If in a hurry, place the pot in a tray of cold water to cool, or dissolve the ingredients in a microwave instead.)
- 3
Cut off both ends of the cucumbers and peel the skin in stripes using a peeler (about 4 stripes per cucumber).
- 4
Cut the cucumbers in half lengthwise.
- 5
Using the tip of a spoon handle, gently scrape out the seeds from the center of the cucumbers.
- 6
Rinse the deseeded cucumbers quickly under water and drain well.
- 7
Slice the cucumbers diagonally into 1cm-thick pieces.
- 8
Place the cucumbers in a plastic bag and pour in the completely cooled brine.
- 9
Hold the bag upright and gently press with your hands to squeeze out all the air.
- 10
Twist the top of the bag tightly and tie it with a slipknot.
- 11
Let it sit at room temperature for about half a day to marinate thoroughly.
- 12
Transfer to a storage container and store in the refrigerator.
Food Science
Scraping out the cucumber seeds prevents the brine from being diluted by excess moisture, preserving the crunchy texture. Additionally, the high osmotic pressure from the salt and sugar draws out moderate moisture from the cucumbers, fimming up their texture while allowing the flavors to penetrate efficiently. Furthermore, the contrast between the sweetness of the sugar and the saltiness of the salt rounds out any harsh salty edges, resulting in a mellow and deep flavor profile.
Detailed Commentary on "Crunchy Pickled Cucumbers"
* Content organized by topics from the video.
Making the Sweet & Salty Special Brine
The most crucial step for these crunchy pickles is making the brine. Combine 200ml water, 4 tbsp sugar, and 2 tsp salt in a pot. It might look like too much sugar and salt to dissolve, but bringing it to a boil will dissolve them completely. This highly concentrated brine is the secret to infusing deep flavor into the cucumbers and extending their shelf life. Once boiled, turn off the heat and let it cool completely. If you are in a hurry, place the pot in a tray of cold water to cool it down in about 10 minutes. Alternatively, you can dissolve them in the microwave. The brine tastes like an incredibly sweet syrup on its own, but it transforms into a perfectly balanced, savory-sweet flavor once combined with the cucumbers.
Prep Work for the Perfect Crunch and Flavor
Use 3 to 4 thick cucumbers (about 500g). After cutting off both ends, use a peeler to peel the skin in stripes—about 4 stripes per cucumber. This exposes more of the cucumber's flesh, allowing the flavor to penetrate better while creating a lighter, crisper bite. Next, cut them in half lengthwise. The key step here is removing the seeds. The center of the cucumber contains a lot of water, which can make the pickles soggy. By scraping the seeds out with the tip of a spoon handle, you prevent the brine from getting diluted and ensure an incredibly satisfying, crunchy texture.
A Traditional Recipe from Ishikawa Prefecture
This recipe is inspired by a wonderful travel memory. During a visit to Komatsu City in Ishikawa Prefecture in July, members of the local JA women's association served some local home-style dishes. Among them was a pickled Kaga thick cucumber that was incredibly delicious. When asked for the recipe, they shared that they pickled it in water with plenty of sugar and salt. This recipe adapts that traditional ratio to make it easy to recreate at home. While the original version was surprisingly sweet, that sweetness beautifully masks the grassy notes of the cucumber, making it absolutely addictive.
Slicing Tips and Creative Variations
Once the seeds are removed, rinse the cucumbers quickly and drain them. Next, slice them diagonally into 1cm-thick pieces. Since they will marinate for at least half a day—or even several days—slicing them too thin will cause them to lose too much moisture and become limp. Cutting them slightly thick (about 1cm) is the secret to preserving that signature crunch. While this is a super simple recipe using only cucumbers, you can also add julienned ginger or myoga (Japanese ginger), or even toss in eggplant or bitter melon. It is a great way to use up leftover summer vegetables in your fridge and customize the flavor to your liking.
Marinating in a Bag to Maximize Flavor
Place the sliced cucumbers into a sturdy plastic bag, then pour in the completely cooled sweet brine. Using a bag allows even a small amount of liquid to coat the cucumbers thoroughly. Hold the bag upright and gently press with your hands to squeeze out as much air as possible. Removing the air ensures the cucumbers stay in close contact with the brine for even marination. Once the air is out, twist the top of the bag and tie it with a slipknot so it is easy to untie later. Let it sit at room temperature for about half a day to marinate slowly.
Incredible Crunch, Serving, and Storage
After half a day at room temperature, the cucumbers will soften slightly and turn a vibrant green. Transfer them to a storage container and keep them in the fridge—they will last for up to 10 days! When you take a bite, you will hear an incredibly satisfying crunch, accompanied by an elegant sweetness and saltiness reminiscent of Bettarazuke (sweet pickled daikon). Because of their sweet profile, they pair wonderfully with rice or beer, and even make a great afternoon tea snack. While they are delicious after just half a day, the flavor deepens and improves on the second and third days. To keep them vibrant and fresh, make sure the cucumbers remain fully submerged in the brine during storage.
About きじまごはん 【料理家きじまりゅうた公式チャンネル】
きじまごはん 【料理家きじまりゅうた公式チャンネル】
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