Pickled "Kyu-chan" Cucumbers

Pickled "Kyu-chan" Cucumbers

This is a variation on a copycat recipe for "Kyu-chan" brand pickled cucumbers.


600 g
2/3 teaspoon
Ginger (julienned)
20 g
● Soy sauce
180 ml
● Sugar (light brown sugar)
120 g
● Vinegar
30 ml


1. Rub the salt into the cucumbers, then let sit for about 30 minutes. Lightly rinse, then drain.
2. Combine the ● ingredients in a frying pan, bring to a boil, then add the cucumbers from Step 1 together with the ginger. Turn off the heat when it comes to a boil, then cover with a lid.
3. Cool them until they become cool to the touch. Turn them over occasionally to evenly coat the cucumbers in the pickling juice.
4. Once they are cool to the touch, transfer the cucumbers to a tray.
5. Boil the pickling juice once more.
6. Return the cucumbers to the frying pan, turn off the heat, cover, then let cool.
7. Once they are completely cool, transfer the cucumbers and pickling juice to an airtight bag or resealable container, then store in the refrigerator.
8. Slice them diagonally, in rounds, or munch on them whole--Enjoy!

Story Behind this Recipe

By pickling these whole, I was able to streamline the process.