Asian Pickled Cucumber - Cooking Like Kate

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.

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Asian Pickled Cucumners - Recipe at cookinglikekate.com
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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.