Originally posted January 12, 2012

quick Japanese pickles (sunomono)

quick Japanese pickles (sunomono) by joanie

These pickles are slightly sweet, quick, and easy to make. I don't like my sunomono super sweet so be warned...

If you're in the market for a mandoline to make this and other recipes, I recommend the simple, compact, and relatively inexpensive Benriner brand, which has an adjustable blade. This is key. Don't get one with pre-set thicknesses. It'll never be quite right. Look, I know. I own like 5 mandolines.


  • 1 english cucumber
  • 1 cup water
  • 1/4 cup rice vinegar
  • 1 tbsp kosher salt
  • 2 tbsp sugar
  • 1/4 tsp minced ginger (optional)
4 small servings


In a bowl, combine all the ingredients except the cucumber. Stir well to dissolve the sugar.

Wash the cucumber and slice it very thin using a mandoline. Add it to the bowl of liquid, give it a good stir, and then take care to submerge all the cucumber slices. Refrigerate for at least half an hour (but no more than a couple hours) before eating.

Drain before serving. Garnish with toasted seaweed and sesame seeds.

30 minutes



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