My Grandma’s Japanese Mustard Pickled Cucumbers
A nostalgic Japanese cucumber pickle made with just a handful of pantry staples. Sweet, salty, and gently sharp with mustard heat, this simple family recipe is perfect for rice, drinks, or lunchboxes.
This cucumber pickle is one of those recipes that carries memories. Growing up, my grandmother made it often, and I always loved the balance of sweetness and mustard’s gentle bite.
I learned the recipe from her when I was young, but over time I forgot the exact measurements. For years it stayed in the back of my mind until my aunt found an old wrinkled note my grandmother had taped inside her refrigerator. Seeing it again felt like finding a piece of her.
This recipe has been slightly adjusted to make it easier to prepare, but the heart of it is exactly the same. Simple, comforting, and full of nostalgia.
What you'll need
- 250 g cucumber
- 40 g sugar
- 15 g salt
- 20 ml sake
- 5 g Japanese mustard
How to make it
Cut the cucumbers into rough bite sized chunks after removing the ends.
In a bowl, mix the sugar, salt, sake, and mustard until combined.
Add the cucumbers and seasoning mixture into a zip bag, massage well to coat evenly, remove the air, and refrigerate for at least half a day before serving.
Tips
- Adjust the mustard and sugar to suit your taste if you prefer it sharper or milder.
- The recipe has been slightly adjusted from the original for easier home cooking.