Asian Pickled Cucumbers: A Quick, Flavor-Packed Pickle You’ll Love

There’s something incredibly satisfying about making your pickles—especially when they’re fast, fresh, and full of bold flavour. The first time I tried Asian pickled cucumbers was at a tiny ramen bar in Los Angeles. They arrived as a humble side dish, but one bite and I was hooked. Crisp, sweet, tangy, and just a little spicy were the perfect contrast to the rich broth. Since then, they’ve become a staple in my fridge, always ready to brighten up a bowl of rice or add crunch to a salad.

This is the perfect place to start if you’ve never made your own pickles. These Asian pickled cucumbers are simple, speedy, and incredibly versatile. No fancy equipment or canning is required—just fresh ingredients, a flavorful brine, and a quick chill in the fridge. Whether you’re meal-prepping, entertaining, or just craving something zippy and refreshing, this recipe delivers.

What Are Asian Pickled Cucumbers?

At their core, Asian pickled cucumbers are thinly sliced cucumbers soaked in a tangy-sweet vinegar solution infused with traditional Asian ingredients like soy sauce, sesame oil, garlic, and chili. Unlike fermented pickles, these are “quick pickles” or refrigerator pickles—they’re ready in just an hour or two and stored in the fridge for freshness.

While variations exist across cultures—think Japanese tsukemono, Korean oi muchim, or Thai cucumber relish—most versions share a few common elements:

• A rice vinegar base
• A touch of sweetness
• Optional heat from chilli or red pepper flakes
• Umami flavour from soy sauce or fish sauce

These pickles are refreshing, low-calorie, and addictive. They’re especially popular as side dishes for spicy noodles, rice bowls, grilled meats, or anything deep-fried.

Why You’ll Love This Recipe

There are lots of reasons to fall for these bright, tangy cucumbers. Here’s what makes them a must-try:

Fast & Easy

• No canning, no cooking—slice, pour, and chill.
• Ready in as little as 1 hour.

Versatile & Customizable

• Works as a side dish, condiment, or snack.
• Adjust sweetness, saltiness, or spice to your taste.

Healthy & Refreshing

• Naturally low in calories and high in water content.
• A great way to stay hydrated and satisfied.

Long-Lasting

• Keeps for up to one week in the fridge.
• Perfect for meal prep or last-minute flavour boosts.

Ingredients You’ll Need

Here’s everything you need to make a classic batch of Asian pickled cucumbers. Most ingredients are pantry staples in Asian-inspired cooking.

Pro Tip: Use a mandoline slicer for even, paper-thin slices.

How to Make Asian Pickled Cucumbers

Making these pickles is refreshingly simple. No boiling brine or long wait times—just prep and chill.

Step-by-Step Instructions

Step 1: Slice the Cucumbers
Use a sharp knife or mandoline to thinly slice the cucumbers. Aim for ⅛-inch thickness for the best crunch and quick pickling.

Step 2: Salt and Drain (Optional but Recommended)
Toss the cucumber slices with a teaspoon of salt and let them sit in a colander for 20–30 minutes. This helps draw out excess moisture, so your pickles stay crunchy.

Step 3: Prepare the Brine
In a bowl or measuring cup, mix:

• ½ cup rice vinegar
• 1–2 tablespoons sugar
• 1 teaspoon soy sauce
• 1–2 cloves garlic, minced or sliced
• ½ teaspoon red pepper flakes
• Optional: 1 teaspoon sesame oil, ½ teaspoon grated ginger

Step 4: Combine
Pat the cucumbers dry and place them in a clean glass jar or container. Pour the brine over them until fully submerged.

Step 5: Chill
Seal and refrigerate for at least 1 hour before serving. Flavour deepens after 12–24 hours.

Tips for Best Results

To take your pickles from good to unforgettable, keep these expert tips in mind:

Choose the Right Cucumber

• Persian and Kirby cucumbers stay crunchy and don’t need peeling.
• English cucumbers are tender but can get soggy—remove excess water thoroughly.

Don’t Skip the Salting

• This step keeps the texture firm and enhances flavour.
• Rinse lightly and pat dry before adding brine.

Customise Your Heat

• Love spicy? Add a fresh chilli or more red pepper flakes.
• Prefer mild? Stick with just vinegar, sugar, and salt.

Use Glass, Not Plastic

• Store pickles in a glass jar for the best flavour and longevity.
• Plastic can absorb the strong vinegar aroma over time.

Flavour Variations to Try

Want to switch things up? These variations let you explore different cuisines using the same base recipe:

Korean-Inspired

• Add gochugaru (Korean chilli flakes)
• Include a splash of fish sauce and minced garlic

Japanese-Style

• Use mirin for a touch of sweetness
• Skip garlic and add a dash of kombu powder

Thai-Inspired

• Add chopped red chillies, fish sauce, and a pinch of sugar
• Garnish with cilantro and crushed peanuts

Garlic Sesame

• Load up on garlic slices and toasted sesame seeds
• Use dark soy sauce for richness

Serving Suggestions

These quick pickles are incredibly flexible. Try them with:

• Grilled chicken, pork, or teriyaki tofu
• Ramen, bibimbap, or other noodle bowls
• Inside a banh mi or other sandwiches
• Alongside dumplings, spring rolls, or fried rice
• As a topping for poke bowls or tacos

Their crunchy texture and bright flavour balance richer, fatty dishes perfectly.

How to Store and How Long They Last

Once pickled, cucumbers should be stored in the refrigerator in a tightly sealed glass container. They’re at peak flavour within the first 3 days but can last up to 7 days before softening.

Storage Tips:

• Always use clean utensils to prevent contamination
• Store away from strong-smelling foods to avoid flavour transfer
• If the brine turns cloudy or smells off, discard

Are Asian Pickled Cucumbers Healthy?

Absolutely! These pickles are a smart addition to your diet—low in calories, high in hydration, and full of flavour. Compared to processed or canned pickles, they contain fewer additives and less sodium (if you adjust the recipe).

They’re naturally gluten-free and vegan-friendly, making them a great snack or side for nearly any diet.

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Asian Pickled Cucumbers: A Quick, Flavor-Packed Pickle You’ll Love

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• Author: Maha Al-Sayed
• Total Time: 1 hour (includes chilling)
• Yield: 4 servings 1x
• Diet: Vegan

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Description

These quick and flavorful Asian pickled cucumbers are crisp, tangy, slightly sweet, and ready in under an hour. Made with rice vinegar, soy sauce, garlic, and chilli flakes, they’re a perfect refreshing side for rice bowls, grilled meats, and noodle dishes.

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Ingredients

Scale 1x2x3x

• 2–3 Persian, English, or Kirby cucumbers, thinly sliced

• ½ cup rice vinegar

• 1–2 tablespoons sugar (adjust to taste)

• 1 teaspoon soy sauce

• 1–2 garlic cloves, sliced or minced

• ½ teaspoon red pepper flakes

• 1 teaspoon sesame oil (optional)

• ½ teaspoon grated ginger (optional)

• 1 teaspoon salt (for salting cucumbers)

• Optional: green onions, toasted sesame seeds for garnish

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Instructions

• Slice cucumbers thinly using a knife or mandoline.

• Sprinkle with salt and let drain in a colander for 20–30 minutes. Rinse and pat dry.

• In a bowl, whisk together rice vinegar, sugar, soy sauce, garlic, red pepper flakes, sesame oil, and ginger.

• Place cucumbers in a clean glass jar or container.

• Pour brine over cucumbers, ensuring they’re fully submerged.

• Seal and refrigerate for at least 1 hour before serving.

• Best enjoyed within 3 days, but can last up to 7.

Notes

Use glass containers for best flavour preservation.

Customise spice levels by adjusting chilli flakes or adding fresh chilli.

Add other vegetables like carrots or red onions for variety.

• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Category: Side Dish
• Method: Refrigerator Pickling
• Cuisine: Asian

Keywords: Asian pickled cucumbers, quick refrigerator pickles, rice vinegar pickles, cucumber salad, spicy pickles, Korean cucumber recipe, Japanese pickles, vegan side dish