Sunomono (Japanese Pickled Cucumber) Recipe

Sunomono (Japanese Pickled Cucumber)

Serves 4


  • 1/2 cup rice vinegar
  • 1/2 cup sugar
  • 1 tsp kosher salt
  • 1 large English cucumber, thinly sliced
  • 1 Tbsp shallot, finely minced
  • Garnish (optional):
  • sesame seeds


  1. In a small saucepan, combine rice vinegar, sugar, and salt. Simmer until sugar and salt dissolve. Remove from heat and cool to room temperature.
  2. Pour over cucumber and shallot and rest for at least 30 minutes before serving.
  3. Garnish with sesame seeds.

Ratings and Reviews

Printing Options

Rate and Review

We invite you to pull up a seat at our table and share your thoughts on this dish. The comments section is here to help you and the food-passionate community have a great cooking experience. It's all about the delicious food, so let's get cooking!

My Met Market