These 30-minute Asian Pickled Cucumbers are easy to make with just four simple ingredients - vinegar, sugar, salt and cucumbers. They add a great pop of flavor to a variety of salads, sandwiches and meals.
These Pickled Cucumbers are inspired by traditional Korean Pickled Cucumber and Japanese Pickled Cucumber, both of which add a touch of tang to a variety of Asian meals. Because of this, I like to add these cucumbers to Asian dishes such as Beef Bulgogi Bowl and Deconstructed Sushi Bowl. However, I've also been known to throw these cucumbers in a Greek Salad for a unique twist, or even to eat them straight out of the fridge as a late-night snack. Learn more about the history of pickling cucumbers here.
Here's what you need:
- White distilled vinegar
- English cucumber
See recipe card for quantities.
Here's how to make Asian Pickled Cucumbers:
1. First, slice the cucumbers in half lengthwise and then into quarters lengthwise. Next, cut the quarters crosswise into small triangles.
2. Add the vinegar, sugar and salt to a dish, then whisk until everything is dissolved.
3. Add the cucumbers to the vinegar mixture and stir.
4. Refrigerate at least 30 minutes or up to 8 hours prior to serving.
Serve these Quick Pickled Cucumbers with one of these entrees to add some zing and texture to the dish:
Want to substitute an ingredient in Asian Pickled Cucumbers? Here's how:
- Engish cucumbers - use regular cucumbers or even baby cucumbers in place of English cucumbers. Be sure to peel any cucumbers that have a thick waxy peel.
- Cucumbers - use sliced radishes, red onions, jalapenos or shredded carrots - or any combination of those vegetables - in place of cucumbers.
- White distilled vinegar - use an equal amount of rice wine vinegar, rice vinegar or apple cider vinegar in place of the white vinegar.
- Sugar - replace the sugar with an equal amount of an alternative sweetener such as honey or coconut sugar.
Try one of these variations of Asian Pickled Cucumbers:
- Spicy - add ¼-1/2 teaspoon red pepper flakes to the vinegar mixture before marinating to add a little heat to the cucumbers.
- Sesame - add 1 Tablespoon sesame oil to the vinegar mixture before marinating to add a unique nutty flavor.
- Dill pickled cucumbers -add 2 cloves of fresh garlic and a bunch of fresh dill to the vinegar before adding the cucumbers.
Store these cucumbers in the fridge in an air-tight container for up to 4 days.
Yes! You can pickle English cucumbers, regular cucumbers or even baby cucumbers.
White distilled vinegar is best because it provides a subtle flavor without tainting the color of the cucumbers.
These quick pickled cucumbers are ready to eat in just 30 minutes.
Not if they are English cucumbers, but if using regular cucumbers with a thick and waxy peel you want to peel them before pickling. You are always welcome to peel even the English cucumbers prior to pickling if you prefer them that way, but the skin adds a nice touch of color to the finished product.
Looking for other easy vegetable recipes like this? Try these:
Serve Pickled Cucumbers with one of these Asian-inspired recipes:
Asian Pickled Cucumbers
- In a dish, whisk together the vinegar, sugar and salt until everything is dissolved.
- Slice the cucumbers in half lengthwise, then into quarters lengthwise. Cut these long quarters crosswise into small chunks.
- Add cucumbers to the vinegar. Stir well, then refrigerate for at least 30 minutes prior to serving.