In summer, cucumber pickles are a staple on our family table. Of course, you can buy them at the supermarket, but nothing compares to the ones my mother makes. She grew up on a farm and has her own special way of preparing them. After I got married, I continued the tradition, making pickles myself with the fresh cucumbers my husband grows in our garden.

When it comes to summer vegetables, cucumbers are always at the top of the list. And they’re not just for pickles! This versatile veggie slips easily into so many dishes—from sunomono (a refreshing salad with vinegar and seaweed) to a crisp topping for chilled ramen (hiyashi chūka). Light, cooling, and refreshing, cucumbers bring the taste of summer to the table in so many ways.

From a Yakuzen perspective, cucumbers help clear away excess heat from the body and have a gentle diuretic effect that eases swelling and puffiness. They also support the body’s natural detox process, making them a refreshing choice in hot weather.

The skin is rich in vitamin A, so it’s best to leave it on for extra benefits. Cucumber also contains an enzyme that can reduce vitamin C in other vegetables, but a quick salt rub or vinegar soak helps prevent this while enhancing flavor—making your dishes both tasty and nourishing.

I’d love to share my homemade cucumber pickle recipe with you today. It’s easy to make and full of summer flavor. Enjoy!

Ingredients

400g Cucumbers (Japanese cucumbers if available)
15g Kosher salt
40g Sugar 
7g Japanese mustard (karashi)
L-size Zip-top bag

Method

Step 1 – Place all the ingredients except the cucumbers into a small bowl and mix well.

Step 2 – Cut off both ends of the cucumbers. (If the cucumbers are large, peel some areas of the skin and cut them into halves or thirds so they fit into a zip-top bag.)

Step 3 – Put the cucumbers into the zip-top bag, add the mixed seasonings, press out the air, and seal. Gently rub the bag so everything is evenly coated. Refrigerate overnight before serving.

Serving Tip
Slice the pickled cucumbers just before serving to keep them extra crisp. They pair beautifully with rice.

🥒 Storage Note
Keep the pickles in the fridge and enjoy within 3–4 days for the best flavor and crunch.