Recipe courtesy of Miyoko McPherson

Miyoko McPherson's Japanese Pickled Cucumbers

  • Level: Easy
  • Total: 45 min
  • Active: 5 min
  • Yield: 10-12 servings
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2 English cucumbers, thinly sliced into rounds

2 tablespoons fine sea salt

3 tablespoons rice vinegar 

2 tablespoons sugar 

1/4 cup dried baby anchovies (shirasu)


  1. Generously season the cucumber slices with the salt, then let sit for 30 minutes at room temperature. Drain most of the accumulated water out of the cucumber slices by gently squeezing them over a bowl. Add the remaining ingredients, stir, and let sit for 10 minutes before serving.