Asian Pickled Cucumbers Recipe

I recently whipped up a batch of Homemade Pickled Cucumbers using crisp, fresh cucumbers, rice vinegar, soy sauce, and a touch of ginger and garlic. The blend of tangy, sweet, and slightly spicy flavors creates an irresistible condiment perfect for adding a refreshing crunch to any dish.

I first stumbled upon this recipe when I was looking for a quick twist to my usual snack routine and decided to try making Asian Pickled Cucumbers at home. There’s something so satisfying about tossing a pound of fresh cucumbers into a jar with 1/2 cup rice vinegar, 2 tablespoons soy sauce, 2 tablespoons sugar, and 1 tablespoon salt.

I love adding a thinly sliced garlic clove and a teaspoon of freshly grated ginger to amp up the flavor. Sometimes I’ll get a little adventurous and sprinkle in 1/2 teaspoon red pepper flakes for that spicy kick, and a few toasted sesame seeds for extra crunch.

The process is super easy and the result is a vibrant, tangy treat that works great as a quick snack or a zesty side dish. Every time I make this, I end up exploring more ideas for my homemade pickled veggies lineup.

Enjoy the experiment and have fun with it!

Why I Like this Recipe

I really love this recipe for several reasons. First, the crunchy, fresh cucumbers mixed with the tangy rice vinegar and soy sauce always manage to brighten up my taste buds, making every bite really refreshing. Second, the garlic and ginger add a really nice kick that makes it way more interesting than your normal pickles, even if sometimes the slices come out a little uneven. Third, I like that it’s super easy to whip up and doesn’t take much time at all, so even on those busy days i can still enjoy something homemade. Lastly, I appreciate that it doubles as both a light snack and a tasty side dish, meaning i can have it almost any time without wasting ingredients.

Ingredients

• Rice vinegar adds a tangy sour taste that livens up the pickles and aids preserving.
• Soy sauce brings savory umami flavor with a salty kick that makes the dish pop.
• Sugar gives subtle sweetness that perfectly balances sour vinegar for an unforgettable taste.
• Salt helps in releasing cucumber water resulting in crunchier pickles and better pickling results.
• Garlic offers an aromatic bite that lifts the overall flavor in a homey way.
• Ginger adds a warm spice that complements the sweet and sour flavors nicely.
• Optional red pepper flakes bring mild heat that excites the palate and adds vibrant color.
• Optional toasted sesame seeds add a nutty crunch with lovely extra aroma.

Ingredient Quantities

• 1 pound fresh cucumbers, sliced into rounds or spears
• 1/2 cup rice vinegar
• 2 tablespoons soy sauce
• 2 tablespoons sugar
• 1 tablespoon salt
• 1 garlic clove, thinly sliced
• 1 teaspoon freshly grated ginger
• Optional: 1/2 teaspoon red pepper flakes for a little kick
• Optional: toasted sesame seeds to sprinkle on top

How to Make this

1. Wash the cucumbers well and slice them into rounds or spears, whichever you prefer.

2. In a bowl, mix the rice vinegar, soy sauce, sugar and salt until the sugar and salt kinda dissolve.

3. Add in the thinly sliced garlic and the freshly grated ginger to the vinegar mix.

4. If you want a little kick, toss in the red pepper flakes now.

5. Place the sliced cucumbers in a clean jar or container and pour the vinegar mixture over them, making sure they are all coated.

6. Stir everything gently so that the flavors start to blend together.

7. Cover your jar and pop it into the fridge; let it chill for at least 1 hour, though letting it sit longer will really bring out the flavors.

8. Before serving, give the pickles a quick stir, and if you like, sprinkle some toasted sesame seeds on top for extra flavor.

Equipment Needed

1. A cutting board to wash and slice the cucumbers
2. A sharp knife for slicing cucumbers, garlic, and ginger
3. A mixing bowl to blend the rice vinegar, soy sauce, sugar, and salt
4. Measuring cups and spoons to get the right amounts for the vinegar mix
5. A grater to easily grate the fresh ginger
6. A spoon for stirring the mixture and the cucumbers in the jar
7. A clean jar or airtight container to hold the pickles
8. A refrigerator to chill the pickles for at least one hour

FAQ

Asian Pickled Cucumbers Recipe Substitutions and Variations

• If you dont have rice vinegar, try using apple cider vinegar or white vinegar instead they work pretty well.
• If you need a gluten-free alternative for soy sauce, tamari or coconut aminos are a great pick.
• You can swap sugar with honey or maple syrup, just remember to use a little less since they can be sweeter.
• If you’re out of salt, sea salt or kosher salt will do the trick just fine in flavor.
• If you dont have fresh ginger, a pinch of ground ginger can be used to give a similar warmth.

Pro Tips

1. Try cutting your cucumbers into evenly sized pieces so they pickle at the same rate, this way none of them end up too soggy or too crunchy.
2. Let the cucumbers soak in the vinegar mix for longer than the minimum hour if you got time; the extra chill time really helps intensify the flavor.
3. When adding the red pepper flakes, start with a little then taste, because it can easily get too spicy if you’re not careful.
4. If you’re using the sesame seeds, toast them lightly in a pan before sprinkling on top – it really brings out a nutty flavor that complements the pickles well.