Transform your cucumbers into a tangy, spicy delight with this easy Asian Pickled Cucumber recipe. Perfect as a side dish, snack, or flavorful topping, these pickles add a refreshing crunch to any meal!
Table of contents
Ingredient List
- English Cucumbers: Crisp and fresh, perfect for absorbing flavors.
- Shallot: Adds a mild, sweet onion flavor.
- Seasoned Rice Vinegar: Provides a tangy, slightly sweet base.
- Sugar: Balances the tanginess with a touch of sweetness.
- Grated Ginger: Adds a zesty, aromatic spice.
- Sea Salt: Enhances all the flavors.
- Dried Red Chile Flakes: Brings a spicy kick.
- Soy Sauce: Adds a savory, umami depth.
Ingredient Alternatives
- English Cucumbers: Substitute with Persian cucumbers or regular cucumbers.
- Shallot: Use red onion or sweet yellow onion for a similar flavor.
- Seasoned Rice Vinegar: Replace with white wine vinegar or apple cider vinegar, adjusting sugar to taste.
- Sugar: Try honey, agave syrup, or a sugar substitute like stevia.
- Grated Ginger: Use ground ginger (reduce the amount) or fresh turmeric for a different twist.
- Dried Red Chile Flakes: Swap with fresh red chili, jalapeño slices, or a pinch of cayenne pepper.
- Soy Sauce: Use tamari for a gluten-free option or coconut aminos for a soy-free alternative.
Detailed Steps
Prepare the Cucumbers: To start, ensure your cucumbers are washed thoroughly. If you prefer, you can peel them, but leaving the skin on adds both texture and color to your pickles. Whether you opt for rounds, spears, or half-moons, the key is to aim for consistent thickness to ensure even pickling.
Prepare the Shallots: While your cucumbers are readying, peel and thinly slice the shallot. Should you find shallots too strong for your liking, consider soaking the slices in ice water for about 10 minutes. This process can mellow their flavor and reduce their pungency, or you might substitute them with red onion for a milder taste that still delivers a delightful crunch.
Make the Pickling Brine: Now, onto the pickling brine. In a medium bowl, combine the seasoned rice vinegar, sugar, grated ginger, sea salt, dried red chile flakes, and soy sauce. Stirring until the sugar and salt are completely dissolved ensures a harmonious blend of flavors. Adjust the sweetness and acidity to your liking by increasing or decreasing the amount of sugar and vinegar accordingly.
Combine the Ingredients: With your brine prepared, it’s time to bring all the elements together. Place the sliced cucumbers and shallots in a large bowl or a jar, ready to receive the flavorful infusion. To intensify the flavors, gently bruise the cucumber slices by tossing them with the salt before adding the other ingredients. This simple step enhances the pickling process, ensuring each bite bursts with zesty goodness.
Marinate: Patience is key to perfect pickles. For maximum flavor infusion, allow the cucumbers to marinate in the refrigerator for at least 2 hours. However, if time allows, overnight marinating yields even better results. Enjoy them as a zesty side dish, crunchy snack, or vibrant topping for salads, sandwiches, and rice bowls!
FAQs
Yes, you can can these pickles! Canning extends shelf life beyond refrigeration, making them pantry-friendly. Ensure safety by following proper canning procedures, like using sterilized jars and paying attention to acidity levels.
Yes! Expand your pickling horizons by adding Asian-inspired vegetables like carrots, daikon radishes, bell peppers, Napa cabbage, green beans, or chili peppers. Ensure to make enough brine to cover all vegetables for optimal pickling.
Absolutely! You can reuse the pickling liquid! Strain it after enjoying your pickled vegetables and store it in the refrigerator. This flavorful liquid can be reused to pickle more vegetables, ensuring nothing goes to waste. Just remember to use it within a reasonable timeframe and check for any signs of spoilage before reuse.
The best cucumbers to use for this recipe are English cucumbers. They have thin skins, fewer seeds, and a crisp texture, perfect for pickling. If you can’t find English cucumbers, Persian cucumbers are a great alternative. They are similar in texture and flavor, making them ideal for pickling as well.
Serving Suggestions
Pair them with teriyaki-glazed grilled chicken or salmon for a delightful contrast of flavors. They also make a fantastic addition to banh mi sandwiches, adding a tangy crunch to the savory fillings.
For a refreshing appetizer, serve them alongside sushi rolls or spring rolls to cleanse the palate between bites.
Whether as a side dish, topping, or standalone snack, these Asian pickled cucumbers are sure to add a burst of Asian-inspired flavor to any dish!
Storage Suggestions
For optimal freshness, store your Asian pickled cucumbers in an airtight container in the refrigerator. They’ll keep well for up to two weeks, maintaining their crunchy texture and vibrant flavor. Enjoy them at their best by consuming them within this timeframe.
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Asian Pickled Cucumber
Equipment
Ingredients
- 2 English cucumbers
- 1 shallot thinly sliced
- 1 cup seasoned rice vinegar
- 2 tbsp sugar
- 1 tbsp grated ginger
- 1 tsp sea salt
- 1 tsp dried red chile flakes
- 2 tbsp soy sauce
Instructions
- Start by washing the English cucumbers thoroughly. Slice the cucumbers into thin rounds, about 1/8-inch thick. You can use a mandoline slicer for even slices. Next, peel and thinly slice the shallot.2 English cucumbers, 1 shallot
- In a medium bowl, combine the seasoned rice vinegar, sugar, grated ginger, sea salt, dried red chile flakes, and soy sauce. Stir the mixture until the sugar and salt are completely dissolved, creating the pickling brine.1 cup seasoned rice vinegar, 2 tbsp sugar, 1 tbsp grated ginger, 1 tsp sea salt, 1 tsp dried red chile flakes, 2 tbsp soy sauce
- Place the sliced cucumbers and shallots in a large bowl or a jar. Pour the pickling brine over the cucumbers and shallots, ensuring that all pieces are submerged.
- Cover the bowl or seal the jar. Let the cucumbers marinate in the refrigerator for at least 2 hours. For the best flavor, allow them to pickle overnight.
- Before serving, give the pickled cucumbers a good stir. These pickled cucumbers can be enjoyed on their own, as a side dish, or as a topping for salads, sandwiches, or rice bowls.
Video
@cookinglikekate Asian Pickled Cucumners – Recipe at cookinglikekate.com
♬ original sound – summer songs<333
Notes
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Cucumber Cuts:
- Thin Rounds: For quick pickling, slice cucumbers into thin rounds about 1/8-inch thick. This is ideal for a crisp texture.
- Spears: Cut the cucumbers into spears for a more substantial bite. This cut works well if you plan to enjoy them as a snack or side dish.
- Halved Slices: Slice the cucumbers lengthwise and then cut them into half-moons for a different texture and appearance.
- Julienne: Cut the cucumbers into matchstick-sized pieces to use as a garnish for salads and rice bowls.
Nutrition
Disclaimer: I am a health and wellness coach with a degree in health science from Arizona State University. However, I am not a doctor or registered dietitian. Any information or advice provided on this website is not intended to replace professional medical advice. Please consult with your healthcare provider before making any dietary or lifestyle changes, especially if you have a medical condition. The information provided on this website is for educational and informational purposes only and should not be taken as professional medical advice or a substitute for it.
What a delicious recipe! I love these Asian Cucumbers.
Thank you so much! I’m thrilled to hear that you loved the recipe.
Hey people!!!!!
Good mood and good luck to everyone!!!!!
Thank you 🙂
Delicious