Whip up a delicious salad in just 5 minutes? Absolutely! With this quick Asian pickled cucumbers recipe it is possible! Fast and delicious - be prepared to make them again and again!
Quick Asian pickled cucumbers
Quick Asian pickled cucumbers
These Asian pickled cucumbers are the perfect dish - delicious and nutritious. Despite only requiring 5 minutes and a few ingredients, this pickled salad is sure to impress! Whether as a snack for your kids or a part of a BBQ or dinner party, it's a hit with both big and small eaters.
Ingredients for quick Asian cucumbers
This quick pickled cucumber recipe has ONE main ingredient - a cucumber! And as for marinade, only a couple of simple ingredients are needed. I bet you already have them in your fridge and pantry anyway:
- Cucumbers: Any type will work, whether it's English cucumbers or Persian cucumbers - the choice is yours.
- Rice vinegar: You can also use apple cider vinegar or white vinegar as alternatives.
- Light soy sauce: If you're not following a gluten-free diet, regular soy sauce works just fine, but I prefer using Tamari sauce, which is gluten-free.
- Toasted sesame oil
- Pinch of sugar: Opt for raw and organic. It is a much better alternative to white sugar.
- Toasted sesame seeds. They add even more Asian flavor. Plus they look great tossed on top of the cucumbers.
See the full ingredients list in the recipe card below.
How to make pickled cucumbers
Making this Asian pickled cucumber salad is incredibly easy, making it perfect for those in a hurry or new to the kitchen. Just follow these three simple steps:
- Chop the cucumbers and place them in a mixing bowl.
- In a separate bowl, whisk together rice vinegar, soy sauce (such as tamari), sesame oil, and organic brown sugar until the sugar has dissolved.
- Pour the vinegar mixture over the cucumbers, give it a good stir, and enjoy the crunchy cucumbers. For even more flavor, refrigerate the salad for a couple of hours.
That's it! You'll have a delicious, crunchy, and tangy Asian pickled cucumber salad ready to be savored.
You can see the full recipe and watch how to make it in the recipe card below.
Variations: This quick pickle recipe is highly versatile and can be customized to suit your preferences. Here are a couple of ideas to explore:
- Spice it up: For some heat, add a pinch of red pepper flakes to give the dish an extra kick.
- Fresh green onions: Slice some green onions and sprinkle them over the salad just before serving for an added burst of flavor and freshness.
- Garlic: Add some minced garlic to the vinegar mixture for a subtle garlic flavor that complements the cucumbers.
- Ginger Zing: Grate fresh ginger and mix it into the marinade to give the salad a vibrant and zesty twist.
- Fresh Herbs: Toss in some chopped fresh herbs like cilantro, mint, or basil for an aromatic and refreshing touch.
- Chili or Sriracha Sauce: For an extra kick of spiciness, drizzle some chili sauce or Sriracha over the pickled cucumbers.
How long can pickled cucumbers last?
These Asian pickled cucumbers can be easily stored in the refrigerator in an airtight container or a mason jar for up to 3 days. In fact, you can even prepare this simple cucumber recipe ahead of time and refrigerate them.
Just note that as the cucumbers marinate, they will soften slightly, enhancing their flavor and making them even more delicious!
Is this pickled cucumber recipe gluten-free?
As you may already know, soy sauce is not gluten-free and should be avoided if you follow a gluten-free diet. That's why it's crucial to choose a gluten-free variety when preparing this pickle recipe. I personally use organic tamari sauce, which has a flavor similar to regular soy sauce but is safe for those avoiding gluten.
What to serve with Asian pickled cucumbers
Asian pickled cucumbers pair well with a variety of dishes. Here are some ideas on what you can serve them with:
- Rice or Noodle Dishes: Serve the pickled cucumbers alongside steamed rice or your favorite noodle dishes, such as stir-fried noodles or fried rice. The tangy and refreshing flavors complement the savory flavors of these dishes.
- Grilled Meats: The pickled cucumbers make a fantastic accompaniment to grilled meats like chicken, beef, or pork. Their crispness and tanginess provide a refreshing contrast to the rich and smoky flavors of grilled meats. Try my EASY GARLIC CHICKEN THIGHS.
- Asian-inspired Tacos or Wraps: Add a twist to your tacos or Asian wraps by including pickled cucumbers as a topping. They add a delightful crunchy texture and tangy flavor to your handheld creations.
- Asian Salad Bowls: Incorporate the pickled cucumbers into Asian-inspired salad bowls. Combine them with fresh greens, protein of your choice (such as grilled tofu or shrimp), and other toppings like carrots, edamame, or sesame seeds. Drizzle with a sesame ginger dressing for a complete and flavorful meal.
Asian recipes for you to try:
Frequently asked questions
In my opinion, the best cucumbers for pickling are the long continental cucumbers, also known as telegraph, English, or continental cucumbers. However, you can use any fresh regular cucumber
in this recipe as well. The key is to choose a cucumber that is firm and fresh for optimal texture and flavor in your pickles.
Many people deseed cucumbers, I don't. I find it to be a waste of vegetables. But if you prefer to deseed it, just cut the cucumber in half, lengthwise. Using a teaspoon simply run a spoon down the length of the cucumber, allowing the gentle curve of the spoon to remove all of the seeds as you go. Here is an excellent blog post on how to deseed a cucumber
You can use this Asian pickled cucumber recipe to pickle all kinds of vegetables, such as carrots, radishes, green beans, daikon, or cauliflower. You can add it to the rice noodles to make a quick Vietnamese salad. This marinade is delicious and the recipe is really worthy of being saved. Enjoy!
How to make Asian pickled cucumbers - printable recipe & video
Quick Asian pickled cucumbers
- 1 large continental cucumber or any other cucumber you have in the fridge
- 4 tablespoons of rice vinegar
- 2 tablespoons of gluten-free soy sauce I use tamari
- 1 teaspoon sesame oil
- ½ teaspoon organic brown sugar
- ¼ teaspoon chilly flakes optional and not used in the recipe featured in this post
- 2 teaspoons toasted sesame seeds
- First, wash and cut the cucumber into bite-size pieces. Put in a bowl.
- Combine the rice vinegar, gluten-free soy sauce, sugar and sesame oil in a glass jar or a salad dressing mixer and shake well.
- Add marinade to the cucumber and mix to combine.
- Sprinkle toasted sesame seeds over the cucumber. Serve!