Asian Pickled Cucumbers Recipe

I stumbled on a simple trick that turns plain cucumbers into Homemade Cucumber Pickles with an unexpected Asian twist.

I fell down a rabbit hole with this Asian Quick Pickle and I’m not sorry. Thin slices of Persian cucumbers and a bright splash of rice vinegar somehow make everything taste sharper, fresher, more addictive.

I kept pretending I was “just testing” but honestly I ate way more than I planned, it’s weird how one bite turns into a whole jar gone. There’s a crunchy zip that makes sandwiches, rice bowls, or even late night snacking sing.

Try it once and you’ll tilt your head like huh, why didn’t I do this sooner, then make another batch right away.

Ingredients

• Cucumbers: crisp low calorie hydrating, add crunch and mild fresh flavor
• Rice vinegar: bright acidic tang, gives pickles their sharp sourness
• Sugar: balances acid with sweetness quick pickle gets a sweet note
• Soy sauce: adds umami saltiness and deep savory background
• Sesame oil: toasty aroma, small drizzle boost richness and depth
• Garlic: sharp pungent bite, it mellows after sitting in the brine
• Ginger: peppery warmth and brightness lifts the whole flavor profile
• Chili: heat source, fresh or flakes, adds kick and lively heat
• Scallions: green onion freshness, mild bite and great garnish
• Sesame seeds (optional): tiny nutty crunch and pretty finishing touch

Ingredient Quantities

• 1 lb Persian or Kirby cucumbers, thinly sliced about 1/4 inch or cut into spears (about 2 to 3 cucumbers)
• 1/2 cup rice vinegar (unseasoned)
• 1/4 cup water
• 2 tablespoons granulated sugar
• 1 tablespoon light soy sauce
• 1 teaspoon kosher salt or 1/2 teaspoon table salt
• 1 teaspoon toasted sesame oil
• 2 garlic cloves, thinly sliced
• 1 tablespoon fresh ginger, peeled and thinly sliced or grated
• 1 small red chili, thinly sliced or 1/2 to 1 teaspoon red pepper flakes
• 2 scallions, thinly sliced
• 1 tablespoon toasted sesame seeds (optional)

How to Make this

1. Wash the cucumbers and slice them about 1/4 inch thick or cut into spears, then put them in a clean jar or bowl (1 lb is about 2 to 3 cucumbers).

2. In a small saucepan or bowl combine 1/2 cup rice vinegar, 1/4 cup water, 2 tablespoons sugar, 1 tablespoon light soy sauce, 1 teaspoon kosher salt (or 1/2 teaspoon table salt) and 1 teaspoon toasted sesame oil, whisk or warm gently until the sugar and salt dissolve.

3. Add 2 thinly sliced garlic cloves, 1 tablespoon peeled and thinly sliced or grated fresh ginger, and the sliced red chili or 1/2 to 1 teaspoon red pepper flakes to the brine and stir.

4. Pour the hot or room temp brine over the cucumbers so they are mostly covered, press them down if needed to submerge.

5. Add the 2 thinly sliced scallions on top and sprinkle 1 tablespoon toasted sesame seeds if using, then give everything a quick stir to distribute garlic, ginger and chili.

6. Let the jar sit at room temperature for 20 to 30 minutes for quick pickles, or cover and refrigerate for at least 1 hour for better flavor, though overnight is best.

7. Taste after a few hours and adjust if needed, add a little more soy or chili if you want it saltier or hotter, but do this sparingly.

8. Store the pickles sealed in the fridge and eat within about 1 week, they make a great snack or side with any meal.

Equipment Needed

1. Cutting board, sturdy for slicing cucumbers, scallions, garlic and ginger
2. Sharp chef knife, for clean 1/4 inch slices or spears
3. Measuring cups and spoons, for vinegar, water, sugar, soy, salt and sesame oil
4. Small saucepan or microwave safe bowl, to warm and dissolve the brine
5. Whisk or mixing spoon, to combine the brine ingredients
6. Glass jar or airtight container, about 1 pint or similar, to pickle and store the cucumbers
7. Vegetable peeler or microplane, to peel or grate the ginger
8. Small spatula or tongs and a teaspoon, to press cucumbers under the brine and sprinkle sesame seeds

FAQ

Asian Pickled Cucumbers Recipe Substitutions and Variations

• Cucumbers: English (seedless) cucumbers or regular slicing cucumbers (peel and scoop seeds if watery) work fine, or try thinly sliced daikon for a crisper, peppery bite.
• Rice vinegar (unseasoned): apple cider vinegar or white wine vinegar are good swaps; dilute 1:1 with water if it seems too sharp, or use seasoned rice vinegar and reduce the sugar.
• Light soy sauce: low sodium soy sauce or tamari for gluten free, or coconut aminos for a less salty, slightly sweeter option, just cut back on the added salt.
• Granulated sugar: honey or maple syrup (use a bit less, theyre sweeter and will thin the brine), or light brown sugar for a rounder, molasses-y flavor.

Pro Tips

1) Sweat and press the cukes first. Sprinkle a little salt, let them sit 10 to 15 minutes, then blot or squeeze out the excess water with a towel or press in a colander. That keeps them crisp and stops the brine from getting watery, but dont overdo the salt or theyll go limp.

2) Use the brine temp to control texture. Warming the brine helps the sugar and aromatics dissolve and bloom, but if you want extra crunch either cool it before pouring or pour warm then chill immediately and press the cukes down. Hot brine = faster flavor but a bit softer cukes.

3) Cut for consistency. Use a mandoline or a sharp knife so all slices are the same thickness, or go with thicker spears if you want pickles that last longer. If a cucumber has big seedy bits scoop them out, that prevents extra sogginess.

4) Small tweaks and storage hacks. Add a splash more soy or a pinch of sugar/honey to balance, or a pinch of MSG for extra umami. Toast sesame seeds right before serving and add scallions at the end so they stay bright. Store sealed in the fridge, best eaten within a few days, and if you want max crunch keep brine and cukes separate until just before serving.