Japanese-Style Pickled Cucumber (Sunomono)

Name: Japanese-Style Pickled Cucumber (Sunomono)
Prep time: 10 min
Yield: 8
Ingredients: 1 pound Persian cucumbers, thinly sliced; 1 teaspoon salt; 2/3 cup rice vinegar; 1/4 cup white sugar; 1 teaspoon soy sauce; 1 teaspoon sesame oil; 2 tablespoons sesame seeds

⏱️ Ready in 10 min 🥄 Prep 10 min 👥 8 servings 👁️ 26 views

Quick and easy side dish to made that is extremely healthy and bursting with flavor!

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🔗 Recipe adapted from AllRecipes

#Under 1 Hour #Under 30 Minutes #Under 15 Minutes #Lunch

📊 At a Glance

Prep 10 min

Serves 8

Difficulty Medium

🛒 Ingredients

1 pound Persian cucumbers, thinly sliced

1 teaspoon salt

2/3 cup rice vinegar

1/4 cup white sugar

1 teaspoon soy sauce

1 teaspoon sesame oil

2 tablespoons sesame seeds

Nutrition Facts

Servings per recipe 8

Serving size 1 serving

Amount per serving

Calories 51

% Daily Value*

Total Fat 1.8g 2%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 329mg 14%

Total Carbohydrate 8.9g 3%

Dietary Fiber 0.6g 2%

Total Sugars 7.2g

Protein 0.8g 2%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Place Persian cucumbers in a bowl; add salt and mix well.

Let sit until cucumbers release their juices, about 10 minutes.

Squeeze excess juice from cucumbers and drain.

Whisk rice vinegar, white sugar, soy sauce, and sesame oil together in a bowl until sugar is dissolved; pour over cucumbers.

Marinate for 30 minutes.

Garnish with sesame seeds.