The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newlsetter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Sign up

Get the latest from the Local Palate, straight to your inbox.

Pickled Cucumbers


1 seedless English cucumber

¾ cup rice wine vinegar

½ cup mirin (sweet cooking rice wine)*

½ cup sugar

½ teaspoon kosher salt

¼ teaspoon shichimi togarashi*

* Available at an Asian market


  1. Scrape tines of a fork along sides of cucumber to create small channels in the skin. Using a mandolin, cut cucumber into paper-thin slices.
  2. Combine all other ingredients in medium bowl. Whisk to dissolve and add cucumbers. Let cucumbers sit in pickling liquid for at least 1 hour. The longer they remain in the liquid, the softer they will become.
Print Recipe