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.
Ingredients
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
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