How To Make Asian Pickled Cucumbers in Just 30 Minutes
Make crisp and tangy Asian pickled cucumbers in just 30 minutes! A perfect mix of sweet, sour, and spicy flavors adds zest to any meal or snack.
Ingredients
Ingredients:
- Cucumbers: 4-5 small cucumbers like Persian or Kirby, thinly sliced
- Vinegar: 1/2 cup rice vinegar or white vinegar
- Soy Sauce: 2 tablespoons for depth
- Sugar: 2 tablespoons for sweetness
- Garlic: 2 cloves minced
- Ginger: 1 tablespoon grated
- Sesame Oil: 1 teaspoon for nuttiness
- Red Chili Flakes: 1/2 teaspoon for heat optional
- Salt: 1 teaspoon to draw out moisture
Instructions
Instructions:
Prepare Cucumbers:
- Slice the cucumbers thinly and toss them with salt. Let sit for 15 minutes, then rinse and pat dry.
- Prepare the brine by combining vinegar, soy sauce, sugar, garlic, ginger, sesame oil, and chili flakes in a bowl.
- Stir until sugar dissolves.
Combine:
- Place cucumbers in a jar or bowl and pour the brine over them, ensuring they're fully submerged.
Pickle:
- Let the cucumbers marinate for at least 30 minutes in the fridge to develop flavors.
Serve:
- Enjoy as a snack, side dish, or topping for rice bowls and wraps.
Video
Notes
- Use Fresh Ingredients: Choose firm, fresh cucumbers for the best crunch.
- Balance the Flavors: Adjust the sugar, vinegar, and chili flakes to suit your taste.
- Short Marination: While the cucumbers can pickle in 30 minutes, longer marination enhances flavor.
- Keep the cucumbers fresh by storing them in an airtight container in the refrigerator for up to one week.
- Customization: Add sesame seeds or fresh herbs like cilantro for extra flavor.
- Serving Suggestions: Perfect as a side, snack, or topping for rice bowls.