How I Made Japanese-Style Cucumber Pickles (Inspired by “Kyuri no Kyuchan”)
When I saw some giant cucumbers on sale—4 for just 150 yen (about $1!😯)—at the local farmers’ market, I knew exactly what I wanted to make: homemade Japanese cucumber pickles inspired by Kyuri no Kyuchan.
If you’ve never heard of it, Kyuri no Kyuchan is a super popular pickled cucumber product made by a company in Japan called Tokai Pickles. It’s a pantry staple in many Japanese households, loved for its sweet-savory flavor and super crunchy texture. Think of it as the dill pickle’s quirky Japanese cousin.
The cucumbers I found were definitely oversized—thick skin, big seeds—and probably a bit too rough for salads or raw eating. But perfect for pickling! And the best part? When you make it at home, you can skip all the additives and make a version that’s cleaner, simpler, and just as tasty.
Here’s a peek at the ingredients used in the store-bought version (from Tokai Pickles’ website):
Cucumbers (from China and Laos), ginger, shiso seeds, sesame seeds, soy sauce, sweetener, seafood extract, vinegar, protein hydrolysate, spices, salt, amino acids, acidifier, vitamin C, coloring (gardenia, red koji), and allergens: wheat, sesame, soy.
😅 That’s a lot of stuff.
Homemade Version = No Additives + Big Flavor
Last year I tried a few recipes, and this year I went back to one of my favorites（Japanese receipe site) and just adjusted the sugar a little. The result? Pari pari! (That’s the Japanese onomatopoeia for a satisfyingly crisp crunch.) I couldn’t stop snacking. Ginger gives it a bright kick, and you can add as much as you like—I went heavy on the ginger this time and it was delicious.
I really hope you give this a try. It’s such a fun way to use up those slightly-too-big cucumbers!
🥒 Homemade Japanese Pickles Recipe (Kyuri no Kyuchan Style)
I adapted this recipe from a wonderful one I found on Cookpad Japan. The original is in Japanese, but it was super helpful! Here’s the link
Ingredients
- 1 – 1.5kg cucumbers (3-5 big cucumber)
- 2 tsp salt
- 20–30 g fresh ginger (cut into thin strips)
- 300 ml soy sauce
- 170 g sugar (adjust to taste)
- 50 ml vinegar (rice vinegar or apple cider vinegar)
Instructions
- Slice cucumbers into 7–8 mm rounds.
- Sprinkle with salt and let sit for 30 minutes.
- In a pot, bring soy sauce, sugar, and vinegar to a boil.
- Drain cucumbers, add them and the ginger to the pot, bring back to a boil, then turn off the heat.
- Let everything sit in the pot until it cools to room temperature (about 20–30 minutes).
- Once cooled, remove the cucumbers (and ginger), reboil the liquid, then add the cucumbers (and ginger) back into the pot.
- Turn off the heat again, let it cool completely, then transfer everything into a clean jar with a lid.
- Store in the fridge. The flavor gets better after a day or two!
Thinly cut carrots are a nice addition, too, if you like a touch of sweetness and color. Sesame seeds? Totally welcome—they add a lovely little crunch.
🍽️ What to Eat These Pickles With (Surprisingly Versatile!)
These pickles aren’t just a side dish—they’re total multitaskers! Here are some fun and tasty ways to enjoy them:
That crunchy-sharp texture and deep soy-sauce flavor make these pickles a fun addition to all kinds of dishes.
Give them a try in your favorite meals—you might just find a new favorite combo!
💛 Why I Love This Recipe
- No additives, just real ingredients
- Super crunchy and refreshing
- Great with rice, noodles, or straight from the jar
- Keeps well in the fridge for several weeks (if it lasts that long!)
Next time you see some big ol’ cucumbers looking a bit lonely at the market—don’t walk past them. Bring them home and make pickles!
Happy pickling! 🥒✨
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