Japanese Pickles, a quick and easy refrigerator pickle recipe made with fresh cucumbers, green onion, rice vinegar, and a simple homemade brine. These crisp and crunchy Japanese-style pickled cucumbers make the best snack, condiment, or topping for sandwiches, burgers, rice bowls, and so many other dishes!
If you’re craving something fresh, light, and full of flavor, these homemade Japanese Pickles are a fun and easy recipe to try. Thin cucumber slices soak in a simple rice vinegar brine with just the right balance of sweet and tangy flavor.
The best part about this refrigerator pickle recipe is that there’s no complicated canning involved! Just add your fresh cucmber slices to a jar, make a quick vinegar mixture, and let the fridge do the rest.
These Japanese-inspired pickles are inspired by traditional pickled cucumber recipes but made simple for everyday home cooking. These aren’t necessarily authentic, but Japanese-inspired refrigerator pickles. They’re great as a crunchy snack, side dish, or little gourmet topping when you want to add a fresh bite to your favorite meals.
What are Japanese Pickles
Japanese pickles, also known as Japanese-style pickled vegetables, are a popular condiment and side dish made with fresh vegetables and a flavorful brine. Traditional versions can include cucumber, daikon radish, ginger, and other vegetables with different seasonings and pickling methods.
This easy homemade version is a bit of a twist and a quick refrigerator pickle recipe made with fresh cucumber slices, green onion, rice vinegar, sugar, and salt. It has a crisp texture and light, tangy taste without needing traditional canning.
You can also add your favorite flavors such as garlic, ginger, sesame seeds, scallion, mustard seeds, or spicy peppers. These crunchy pickles are a simple way to add big flavor to everyday dishes.
What I Love About This Recipe
- These homemade Japanese Pickles are so quick and easy with only a handful of simple ingredients. You don’t need special canning equipment because these refrigerator pickles are stored right in the fridge. The cucumber slices soak in the vinegar brine. It’s a fast recipe that tastes like something from your favorite restaurant.
- I love how fresh and crunchy these pickles are compared to some store-bought options. Small thin cucumbers work especially well because they stay nice and crisp. The simple rice vinegar mixture gives them the best light and refreshing taste. They’re perfect when you’re craving a fresh snack.
- This recipe is easy to customize with your favorite flavors and spices. Add ginger, garlic, sesame, mustard seeds, spicy peppers, or extra green onion for a different twist. You can even try other vegetables like daikon radish for more traditional Japanese-inspired pickles. The basic brine is a great starting point.
- These pickles are such a good condiment to keep in your refrigerator. Add them to a sandwich, burger, salad, rice bowl, or your favorite Asian-inspired recipes. They add a crispy texture and bright flavor to almost any meal. A little jar in the fridge can quickly dress up simple foods.
Equipment You May Need
- Mason Jar – A glass jar works best for storing the cucumbers and brine in the refrigerator.
- Small Saucepan – Used to heat the vinegar mixture until the sugar and salt dissolve.
- Whisk – Helps quickly combine the homemade pickle brine ingredients.
- Sharp Knife or Mandoline – Great for cutting thin, even cucumber slices.
- Cutting Board – Makes prepping the cucumber, green onion, and other vegetables easy.
(Full printable recipe card is at bottom of post.)
Japanese Pickles Ingredients
- Cucumbers – Small cucumbers or mini cucumbers work best because they stay crisp and crunchy. Thin slices soak up the brine quickly.
- Green Onion – Adds a mild onion flavor. You could also try scallions for a similar taste.
- Water – Helps create the base of the quick pickling liquid.
- Rice Vinegar – Gives these Japanese-style refrigerator pickles their signature tangy flavor. I used a white rice vinegar, but you can use your favorite.
- Sugar – Adds a little sweetness and balances the vinegar and salt.
- Kosher Salt – Helps season the cucumbers and enhances the overall flavor.
How to Make Japanese Pickles
Step One: Prepare the Cucumbers
Place thinly sliced cucumbers and green onion in a mason jar or glass container.
Step Two: Make the Pickling Brine
Heat water, rice vinegar, sugar, and salt in a small saucepan until boiling. Pour over cucumbers, cool slightly, cover, and refrigerate overnight before serving.
(Full printable recipe card with full details is at bottom of post.)
Serving Suggestions
- Eat these Japanese Pickles straight from the jar as a quick and crunchy snack.
- Serve as a simple side dish with rice bowls, noodles, chicken, seafood, or Asian-inspired meals.
- Add cucumber slices to sandwiches, wraps, or burgers for fresh flavor.
- Chop and mix into a slaw with cabbage, carrots, sesame seeds, and scallions.
- Serve with grilled meats or vegetables for a light and tangy condiment.
- Add spicy flavors like peppers or garlic if you like extra heat.
Quick Tips for Best Results
- Use small or mini cucumbers for the best crispy texture.
- Slice cucumbers thin so they absorb the vinegar brine faster.
- Make sure the cucumbers are completely covered with liquid in the jar.
- Refrigerate overnight for the strongest flavor or only 30 minutes to an hour for a lighter taste.
- Add ginger, sesame oil, soy sauce, garlic, mustard seeds, or peppers for extra flavor.
- Remember these pickles are quick refrigerator pickles and not a traditional canning recipe, so store them in the fridge.
Japanese Pickles FAQ
How should I store the Japanese Pickles?
Store Japanese Pickles in a covered mason jar or airtight glass container in the refrigerator. Keep the cucumber slices covered with the brine so they stay crisp and full of flavor.
Can I freeze the Japanese Pickles?
I would not recommend freezing these pickles. The cucumbers and vegetables can lose their crunchy texture after freezing and thawing.
How long will the pickles last?
These refrigerator pickles should last about 1-2 weeks when stored properly in the fridge.
Substitutions?
Instead of granulated sugar, you could use honey or your favorite sweetener. You can also add ginger, garlic, sesame seeds, soy sauce, peppers, or other spices.
Can I use low-fat ingredients?
These Japanese Pickles are already naturally low-fat. Just be sure to check specific ingredient brands if needed.
What else can I add to this recipe?
You can add extra vegetables and flavors such as daikon radish, ginger, scallion, sesame seeds, garlic, mustard seeds, or spicy peppers. It’s an easy recipe to change depending on what you have.
Can I make this vegan/vegetarian/low carb/gluten-free?
Here are some suggestions, but I can’t guarantee results. Be sure as always to check particular brands and ingredients if you’re following a specific diet or have diet restrictions or allergies.
Vegan – These pickles should be vegan, but check individual brands.
Vegetarian – It’s vegetarian. Be sure to check individual brands/products just to be sure though.
Low-Carb – Use your favorite sugar substitute instead of granulated sugar.
Gluten-Free – These should be gluten-free, but always check specific brands.
Other Recipes You May Enjoy
- Refrigerator Sweet Pickles – Overnight refrigerator dill pickles that are sweet!
- Asian Peanut Spaghetti Squash Stir-Fry – A delicious dinner full of vegetables and chicken.
- Ginger Mango Slaw – A delicious homemade slaw full of fresh flavors.
Hope you enjoy this quick homemade Japanese Pickles recipe. Tell me in the comments what spices or vegetables you added!
If you like these pickles, you may also like my homemade Pickled Jalapenos!
Japanese Pickles
Ingredients
- 1 cup thinly sliced small cucumbers (about 2 small cucumbers)
- 1 Tablespoon green onion chopped
- 1/2 cup water
- 1/4 cup rice vinegar
- 2 teaspoons sugar
- 1 teaspoon kosher salt
Instructions
- Place cucumbers and green onion in mason jar.
- Meanwhile, place the water, rice vinegar, sugar, and salt in small saucepan over high heat. Whisk until the mixture comes to a boil. Pour hot liquid over cucumbers. Cool slightly, then place top on jar and refrigerate overnight before serving. Store in the refrigerator.
Notes
- We had better luck with small cucumbers rather than larger ones.
- Make sure your cucumbers are completely covered with the liquid.
- You can add other flavors such as garlic, sesame seeds, ginger, sesame oil, soy sauce, peppers, etc.
- For a less strong flavor, you can refrigerate for only 30 minutes to an hour rather than overnight.
- Instead of granulated sugar, you could use honey or your favorite sweetener.
- Instead of a large mason jar, you could use another large container, although I would suggest not using plastic.
Nutrition:
(Nutrition data is provided when available for informational purposes only and calculated using an online nutritional calculator. For the most accurate information please calculate based on specific ingredients and brands you use as well as any changes you made to the recipe. I am not a certified nutritionist or registered dietician and any nutritional information provided should only be used as a general guideline and estimate.)
About Lisa Huff
Lisa Huff is a Cookbook Author, Freelance Recipe Developer, Food Photographer, Blogger/Writer, and award-winning home chef. She loves creating unique recipes from healthy to decadent including cocktails, appetizers, main dishes, dessert recipes and more and has appeared on various shows, publications, and websites.
