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Spicy pickled sea cucumber in a jar

Spicy Pickled Sea Cucumber

Spicy pickled sea cucumber is an exciting and unique condiment often enjoyed in Japan and China. The chili and jalapeño-infused version is particularly popular among those who appreciate fiery, robust flavors. Pickling preserves the sea cucumber's freshness and nutrients, while the vinegar and spices impart a distinctive taste. It pairs wonderfully with grilled fish, sushi, salads, or can be enjoyed on its own. If you love bold and spicy pickles, this recipe is a must-try!

Prep Time 15 min
Preparation 5 min
Total 20 min
90 Kcal
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Ingredients for this recipe

Servings: 4
⭕ 500 g Sea cucumber
⭕ 500 ml Water
⭕ 250 ml White vinegar
⭕ 15 g Salt
⭕ 20 g Brown sugar
⭕ 3 cloves Garlic
⭕ 2 Bay leaves
⭕ 1 tsp Black peppercorns
⭕ 1 tsp Mustard seeds
⭕ 1 tbsp Fresh dill
⭕ 3 Dried chili peppers
⭕ 2 Fresh jalapeño peppers
⭕ 1 tsp Cumin seeds
⭕ 1 tsp Coriander seeds

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    Preparation Steps

    1

    Thoroughly wash the sea cucumber in cold water, then cut into smaller pieces.

    2

    Blanch the sea cucumber in boiling water for 2-3 minutes, then immediately transfer to ice water to preserve its texture.

    3

    Place the sea cucumber pieces, thinly sliced garlic cloves, bay leaves, dried chili peppers, and sliced jalapeño peppers into a sterilized jar.

    4

    In a saucepan, bring the vinegar, water, brown sugar, salt, black peppercorns, mustard seeds, cumin seeds, coriander seeds, and dill to a boil. Let it simmer for a few minutes, then remove from the heat and allow to cool to room temperature.

    5

    Pour the cooled spicy pickling brine over the sea cucumber, ensuring it is completely submerged.

    6

    Seal the jar and refrigerate for at least 24 hours to allow the flavors to meld.

    7

    Before serving, let it sit in the refrigerator for at least 48 hours for the flavors to fully develop.