Soy Pickled Cucumbers(Kyuri no Kyuchan Style)

What Are Kyuri no Kyuchan Style Pickles?

If you grew up in Japan, there’s a good chance you’ve had Kyuri no Kyuchan at some point. Originally created by Tokai Pickling, a company based in Aichi Japan, it became so popular that many people now use “Kyuchan” as a general name for sweet, savory, slightly spicy soy pickled cucumbers.

Known for their signature crunch and bold flavor, these pickles are a staple alongside rice, in lunch boxes, and as a quick side dish at home. The combination of soy sauce, ginger, and chili creates a sweet, salty, mildly spicy flavor that’s incredibly addictive.

Why You’ll Love This Soy Pickled Cucumbers Recipe

This Soy Pickled Cucumbers recipe delivers all the flavors people love about KYUCHAN-style pickles without the lengthy pickling process. Unlike fermented pickles, these non-fermented pickles come together quickly and require only a handful of pantry ingredients.

If you’re looking for easy soy pickled cucumbers that are crunchy, flavorful, and beginner-friendly, this recipe is ready in about 30 minutes and tastes even better after marinating overnight.

Ingredients

• Japanese or Persian cucumbers, sliced into 1/8-inch (3–4 mm) rounds: 2 cups
• Salt: 1 tsp
• Soy sauce: 1/4 cup
• Sugar: 3 tbsp
• Rice vinegar: 2 tbsp
• Sliced chili pepper: 1 tsp
• Julienned ginger: 1 1/2 tbsp

Instructions

1. Trim the ends off the cucumbers and slice them into 1/8-inch (3–4 mm) rounds.

2. Add the salt, massage well, and let sit for 5 minutes until they get sweaty.

3. In a microwave-safe bowl, combine the soy sauce, sugar, rice vinegar, chili pepper, and julienned ginger. Microwave for about 2 minutes, then stir until the sugar dissolves. Set aside.

4. After 5 minutes, squeeze as much moisture as possible from the cucumbers.

5. Transfer the cucumbers to a container and pour the marinade over them. Mix well and efrigerate for at least 20 minutes before serving.

6. Enjoy right away, or let the cucumbers marinate overnight for the best flavor.

Tips

These soy pickled cucumbers will keep in the refrigerator for up to 1 week.

If you prefer a lighter flavor and don’t want the cucumbers to become too salty over time, drain off most of the marinade after the first day and store the cucumbers in a sealed container. This helps maintain their crunch while preventing the flavor from becoming overly intense.

Soy Pickled Cucumbers

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Appetizer, Side Dish

Cuisine: Japanese

Ingredients Method

Ingredients

  

• Japanese or Persian cucumbers: 2 cups sliced into 1/8-inch (3–4 mm) rounds
• Salt: 1 tsp
• Soy sauce: 1/4 cup
• Sugar: 3 tbsp
• Rice vinegar: 2 tbsp
• Sliced chili pepper: 1 tsp
• Julienned ginger: 1 1/2 tbsp

Method

 

1. Trim the ends off the cucumbers and slice them into 1/8-inch (3–4 mm) rounds.
   
2. Add the salt, massage well, and let sit for 5 minutes until they get sweaty.
   
3. In a microwave-safe bowl, combine the soy sauce, sugar, rice vinegar, chili pepper, and julienned ginger. Microwave for about 2 minutes, then stir until the sugar dissolves. Set aside.
   
4. After 5 minutes, squeeze as much moisture as possible from the cucumbers.
   
5. Transfer the cucumbers to a container and pour the marinade over them. Mix well and efrigerate for at least 20 minutes before serving.
   
6. Enjoy right away, or let the cucumbers marinate overnight for the best flavor.
These soy pickled cucumbers will keep in the refrigerator for up to 1 week.
If you prefer a lighter flavor and don’t want the cucumbers to become too salty over time, drain off most of the marinade after the first day and store the cucumbers in a sealed container. This helps maintain their crunch while preventing the flavor from becoming overly intense.