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The recipe for Shiozuke with cucumber is the simplest type of Japanese Tsukemono (pickled vegetables). All you need is fresh, seasonal vegetables and salt. Try this side dish today, to serve alongside steamed rice and a homemade Miso soup!
Shiozuke, which literally means ‘pickling (zuke) in salt (shio)’, is the most basic form of Japanese pickled vegetables, collectively known as Tsukemono. Tsukemono was prepared in Japan from very early on as a means of preserving food . Over the years, this has become an important part of the Japanese diet. However, it is essential to bear in mind the preparation time, as the vegetables need to be left to marinate in the fridge for at least 2 days!
When you pickle fresh cucumbers, they become a surprisingly flavourful side dish. Shiozuke is a Japanese technique for pickling fresh vegetables in plenty of salt. Other well-known types of Tsukemono include:
- Shiozuke – salt,
- Misozuke – Miso and
- Amasuzuke – sugar and vinegar.
In Japan, Tsukemono is practically a staple of Japanese meals. They are usually served with rice and are considered an essential accompaniment to Japanese meals! And the best bit? Homemade Shiozuke-style Tsukemono made from gherkins is ready in just a few steps:
Shiozuke
serves 6 | 10 minutes + 2 days | 13 kcal
🖨️ Print PDF 📌 Save to PinterestThe recipe for Shiozuke is the simplest type of Japanese Tsukemono (pickled vegetables). All you need is fresh, seasonal vegetables and salt. Try this side dish today, served with steamed rice and homemade Miso soup.
Ingredients (6 portions)
500 g cucumber (or other vegetables such as daikon radish, carrots, kohlrabi or radishes)
1 tbsp salt
Method (10 minutes + 2 days in the fridge)
Step 1
Prepare the ingredients for the Shiozuke-style pickled cucumber.
Step 2
To begin with, wash the cucumber under running water, dry it with a kitchen towel and cut it into 1 cm-wide slices using a large, sharp knife.
Step 3
Place the cucumber slices in a resealable plastic bag (such as a freezer bag) and add the salt .
Step 4
Let the air escape from the bag, seal the top and shake vigorously with both hands, massaging the contents in, so that everything is well mixed.
Step 5
Place the tightly sealed bag in the fridge for 2 days and give the contents a shake every now and then (ideally in the morning and evening).
Step 6
After two days, your homemade pickled cucumber is ready and will keep in the fridge for a further 5 days. To serve, remove individual slices from the bag and arrange them in a small bowl (feel free to sprinkle a little coarse salt over the top as a garnish). Done – Itadakimasu!
This delicious side dish goes perfectly with many of our best main courses. A small selection of our best main courses that pair well with it are:
