How to Make Pickled Sea Cucumber

The pickled product is a good choice for health conscious people. The quality attribute and general acceptability of the product is comparable to commercial pickled products.

Pickled sea cucumber contains 6.63% protein, 2.01% fat, and 70.9% moisture. It could last for 10 months when kept at room temperature. For prolonged storage life, keep the product in refrigerated temperature.


  • 3/4 cup white sugar
  • 1/2 cup vinegar
  • 14 tbsp salt
  • 1 pc small carrot
  • 1 pc small ginger, chopped
  • 150 g sea cucumber for 1-8 oz bottle
  • 1/4 tbsp MSG (vetsin)
  • 5 pcs cloves
  • 4 pcs bay leaf
  • 2 pcs small onion, sliced
  • 3 pcs peppercorn


Wash sea cucumber in 5% brine solution and drain thoroughly. Prepare the pickling solution by dissolving the sugar in vinegar and season with salt, MSG, and peppercorn. Simmer until thick.

Pack the sea cucumber in sterilized bottle. Arrange the onions, carrots and bay leaf inside the bottle. Pour the pickling solution into the bottle while still hot. Seal the bottles immediately.

Market Potential

The nutritional composition of the product and its competitive qualities as compared to commercial pickled products makes this product a more attractive to health conscious people. Packing is 250g/pack.

source: DOST, BFAR

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