Description
Asian Pickled Cucumbers are a refreshing, tangy side dish featuring thinly sliced cucumbers marinated in a flavorful blend of rice vinegar, sugar, sesame oil, and spices. Perfect as a light snack or accompaniment to grilled meats and rice dishes, these pickles combine a balance of sweet, spicy, and savory notes with crunchy textures.
Ingredients
Scale
Pickling Ingredients
- 4 medium cucumbers (English or Persian cucumbers preferred)
- 1 cup rice vinegar (apple cider vinegar can be substituted)
- ½ cup sugar (adjust to taste)
- 1 tablespoon salt
- 1 tablespoon sesame oil
- 1 teaspoon red pepper flakes (adjust to desired spiciness)
- 3 cloves garlic, thinly sliced
- 1 tablespoon grated ginger
- 2 stalks green onions, chopped
- 1 tablespoon sesame seeds (optional)
Instructions
- Prepare Cucumbers: Wash cucumbers thoroughly and slice into thin rounds or spears to ensure even marination and a crunchy texture.
- Make Brine: In a medium bowl, combine rice vinegar, sugar, salt, sesame oil, and red pepper flakes. Stir well until the sugar and salt are completely dissolved to create the pickling brine.
- Combine Cucumbers and Brine: Add the sliced cucumbers into the bowl with the brine. Toss gently to coat all pieces evenly, ensuring flavor infusion.
- Add Aromatics: Stir in the thinly sliced garlic, grated ginger, and chopped green onions. Mix thoroughly to distribute the aromatic flavors throughout the cucumbers.
- Jar and Refrigerate: Transfer the cucumber mixture into a clean jar or container. Make sure cucumbers are fully submerged in the brine to pickle evenly. Seal the jar tightly.
- Chill and Marinate: Refrigerate the jar for at least one hour, preferably overnight, allowing the cucumbers to pickle and develop their signature tangy-spicy flavor.
- Serve: Serve the pickled cucumbers chilled or at room temperature. They make a perfect side dish for rice, grilled meats, or salad bowls.
Notes
- For best results, use English or Persian cucumbers as they have thin skins and fewer seeds, resulting in a better texture.
- Adjust sugar and red pepper flakes to tailor sweetness and spiciness according to preference.
- Pickled cucumbers keep well refrigerated for up to one week.
- Add sesame seeds just before serving if using, to maintain their crunchiness.
- This recipe can be doubled or halved depending on your needs.
