Beer and Wasabi Pickled Cucumbers

Spicy and savory Japanese cucumber tsukemono pickled with beer and wasabi.

This Japanese pickled cucumber recipe taught to me by my grandfather is a quick way to make delicious tsukemono packed with umami.

Course Condiments & Pickles

Cuisine Japanese

Keyword pickles

Level Beginner

Main Ingredient Vegetable

Diet Dairy-Free, Gluten-Free, Low-Fat, Pescatarian, Vegan, Vegetarian

Prep Time 10

Pickling Time 1

Total Time 1 10

Servings servings

Calories 75kcal

Author Marc Matsumoto

Ingredients

500 grams cucumbers (5 Japanese cucumbers)
20 grams salt (1 generous tablespoon)
60 grams evaporated cane sugar (~⅓ cup)
¾ cup beer
1 tablespoon wasabi
chili peppers (to taste)

Grams + US Cups - US Standard

Instructions

Cut the cucumbers using an oblique cut (see the video above for the technique).
500 grams cucumbers
Add the cucumbers to a container with a lid along with the salt, sugar, beer, wasabi, and chili peppers. Stir or shake the mixture together until the salt and sugar have dissolved. If you are doing this in a container, make sure you open the lid a few times to release the pressure from the beer.
20 grams salt, 60 grams evaporated cane sugar, ¾ cup beer, 1 tablespoon wasabi, chili peppers
Let the cucumbers soak in the brine overnight. These pickles are best consumed within a week.

Video

Notes

The nutrition information takes into the account the brine (which you won't eat) so the values presented for calories, sugar and sodium are much higher than what you will actually consume.

Nutrition