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A plate of cucumber tsukemono, or Japanese pickles made by soaking whole cucumbers in a salt brine.

Cucumber Shiozuke (Salt Pickles)

Salt brined cucumbers or Shiozuke (塩漬け) are easy Japanese pickles that can be made from just a handful of ingredients.
Course Condiments & Pickles
Cuisine Japanese
Level Beginner
Main Ingredient Vegetable
Diet Dairy-Free, Gluten-Free, Low Sugar, Low-Carb, Low-Fat, Pescatarian, Vegan, Vegetarian
Prep Time 3 minutes
Total Time 3 minutes
Servings 10 servings
Calories 13 kcal


  • 450 grams cucumbers (or other vegetable)
  • 2 cups water
  • 2 tablespoons sake
  • 15 grams salt (scant tablespoon of table salt)
  • 8 grams sugar (~2 teaspoons)
  • 3 grams konbu (1.5x4 inches piece)


  1. Add the water, sake, salt, sugar, and konbu to a zipper bag and swish the mixture around to dissolve the salt and sugar.
  2. Add the cucumbers and seal the bag, pressing out as much air as possible so that the cucumbers are fully submerged in the liquid.
  3. Let the cucumbers pickle in the refrigerator for at least 2-3 days.
Nutrition Facts
Cucumber Shiozuke (Salt Pickles)
Amount Per Serving
Calories 13 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g5%
Sodium 585mg24%
Potassium 61mg2%
Carbohydrates 2g1%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Vitamin A 32IU1%
Vitamin C 1mg1%
Calcium 8mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.