These Easy Asian Pickled Cucumbers are crunchy, sweet, and a little tangy! With simple ingredients like cucumbers, vinegar, and sugar, they come together in no time.
They’re a great side dish, and I love to snack on them straight from the jar. It’s like having a mini salad ready to go! Who knew pickles could be this easy and tasty? 😄
Key Ingredients & Substitutions
Cucumbers: Japanese or Kirby cucumbers are great for this recipe as they have fewer seeds and a crisp texture. If they’re not available, Persian cucumbers work well too. Just pick ones that are firm and not overripe.
Rice Vinegar: This vinegar adds a mild sweetness. If you can’t find it, you can use white wine vinegar or apple cider vinegar, but use them sparingly as they are stronger in flavor.
Soy Sauce: Regular soy sauce is perfect, but if you’re looking for a gluten-free option, try tamari sauce. This keeps the taste similar while accommodating dietary needs.
Sugar: White granulated sugar gives the right sweetness, but feel free to swap it for honey or agave syrup if you want a natural sweetener!
Garlic: Fresh minced garlic adds flavor. If you’re in a hurry, garlic powder can be a quick substitute, but it’s best to use fresh when possible for more zing!
How Do I Make Sure My Cucumbers Stay Crisp?
To keep your pickled cucumbers crunchy, the slicing method and time in the pickling liquid are important!
- Choose fresh and firm cucumbers as older ones can become mushy.
- Slicing them thinly (about 1/8 inch) allows them to absorb the flavors without getting too soft.
- Refrigerate them promptly after mixing with the pickling liquid, and let them sit for at least 30 minutes but ideally for a couple of hours to find a good balance of flavor.
- Store them in an airtight container to keep them fresh longer.
These tips will help you achieve deliciously crisp pickles that make a perfect side for any meal! Enjoy your cooking!
Easy Asian Pickled Cucumbers
Ingredients You’ll Need:
For the Pickles:
- 2 medium cucumbers (preferably Japanese or Kirby cucumbers)
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 clove garlic, minced
- 1 teaspoon sesame oil
- 1/2 teaspoon crushed red pepper flakes (optional for heat)
For Garnishing:
- 1 tablespoon toasted sesame seeds
- 2 green onions, thinly sliced
How Much Time Will You Need?
This easy recipe will take about 10 minutes to prepare and just 30 minutes to chill in the refrigerator. For maximum flavor, letting the cucumbers sit for about 1-2 hours is ideal!
Step-by-Step Instructions:
1. Prepare the Cucumbers:
Start by washing the cucumbers thoroughly under cold water. Then, slice them thinly—either into rounds or half-moons, whichever you prefer. The key is to make them thin so they absorb the pickle flavors!
2. Mix the Pickling Liquid:
In a medium-sized mixing bowl, combine the rice vinegar, soy sauce, sugar, salt, minced garlic, sesame oil, and crushed red pepper flakes (if you like a little heat!). Stir the mixture well until the sugar has completely dissolved.
3. Coat the Cucumbers:
Add the sliced cucumbers to the bowl with the pickling liquid. Gently toss the cucumbers to ensure each piece is coated evenly with the flavorful liquid. This helps infuse that delicious taste!
4. Chill in the Refrigerator:
Cover the bowl with plastic wrap or a lid and pop it in the fridge. Letting the cucumbers chill for at least 30 minutes will help the flavors meld together. For the best results, aim for 1-2 hours if you can wait!
5. Garnish and Serve:
Right before you’re ready to serve, sprinkle the pickled cucumbers with toasted sesame seeds and sliced green onions for an extra touch of flavor and color. Serve them chilled as a delightful side dish or a quick snack. Enjoy your crunchy, refreshing pickles!
FAQ for Easy Asian Pickled Cucumbers
Can I Use Other Types of Vinegar?
Yes! While rice vinegar is preferred for its mild flavor, you can substitute it with white wine vinegar or apple cider vinegar. Just keep in mind that this may slightly alter the taste of your pickled cucumbers.
How Long Do the Pickled Cucumbers Last?
These pickled cucumbers can be stored in an airtight container in the refrigerator for up to one week. They taste even better as they marinate longer, so feel free to enjoy them over several days!
Can I Adjust the Spice Level?
Absolutely! If you prefer a milder taste, you can reduce or omit the crushed red pepper flakes. If you’d like more heat, consider adding more or even a pinch of chili oil for a different flavor kick!
What Other Vegetables Can I Pickle Using This Recipe?
This pickling brine works wonderfully with other crisp vegetables like carrots, radishes, or bell peppers. Just slice them thinly and follow the same instructions for a colorful and tasty assortment of pickled veggies!