Pickled Cucumbers With Ginger Recipe

Crafting a batch of these pickled cucumbers transports me straight to a cozy weekend kitchen project, where the sweet, tangy, and slightly spicy flavors meld together beautifully. It’s satisfying to know that with a bit of patience and a few hours in the fridge, I’ll have a jar of crisp, flavorful pickles ready to elevate my salads and sandwiches for the week ahead.

Infuse your kitchen with zest using my recipe for pickled cucumbers with ginger. The perfect balance is achieved here with rice vinegar and sugar, while fresh ginger delivers the zing you want and expect from this classic condiment.

Soy sauce and a whisper of sesame oil add a depth of flavor that makes these cucumbers near impossible to resist. Seriously.

Pickled Cucumbers With Ginger Recipe Ingredients

• Cucumbers: Low in calories, hydrating, and crunchy.
• Rice Vinegar: Provides a mild, tangy sourness to enhance flavor.
• Sugar: Balances the sourness with sweetness, adds depth.
• Fresh Ginger: Adds spice and warmth, has anti-inflammatory properties.
• Soy Sauce: Umami-rich, adds depth and a savory element.
• Sesame Oil: Adds a nutty aroma and rich flavor.
• Red Pepper Flakes: Optional heat, boosts metabolism slightly.

Pickled Cucumbers With Ginger Recipe Ingredient Quantities

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• 4 medium cucumbers, thinly sliced
• 1 tablespoon salt
• 1 cup rice vinegar
• 1/2 cup sugar
• 1-inch piece of fresh ginger, peeled and thinly sliced
• 2 teaspoons soy sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon red pepper flakes (optional)

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How to Make this Pickled Cucumbers With Ginger Recipe

1. In a big bowl, mix the finely cut cucumbers with a tablespoon of salt. Toss the mixture thoroughly to make sure it is evenly coated with salt. Let it rest for 30 minutes. What we want is to extract the excess water out of the cucumber slices. After this step, the dish will become better in both texture and flavor.

2. Thoroughly wash the cucumbers under cold running water for 30 minutes to get rid of the salt. Drain them well and use a clean kitchen towel to dry them. The cucumbers are now ready for your favorite recipe.

3. In a saucepan of medium thickness, over a medium heat, combine 1 cup of rice vinegar with 1/2 cup of sugar. Stir gently until the sugar has completely dissolved and the mixture is uniform in appearance. Remove from heat and set aside to cool.

4. In the cooled vinegar and sugar mixture, add the sliced ginger. Let it steep.

5. When the vinegar combination has cooled, stir in 2 teaspoons of soy sauce and 1 teaspoon of sesame oil, mixing well to blend the flavors.

6. To the vinegar mixture, add 1/2 teaspoon of red pepper flakes for a spicy kick. This step is optional and can be adjusted to taste.

7. Put the drained cucumbers in a sterilized jar or an airtight container. Pour the vinegar mixture over the cucumbers, ensuring that they are fully submerged.

8. Tightly seal the jar or container and refrigerate the pickles for at least 4 hours, or overnight for best results. This allows the flavors to absorb into the pickles.

9. Prior to serving, mix the cucumbers in the jar to redistribute the flavors. Sample the contents and recalibrate the seasoning if necessary.

10. Serve pickled cucumbers as a refreshing side dish or a zesty topping for sandwiches and salads. Any leftovers can be stored in the refrigerator for up to a week.

Pickled Cucumbers With Ginger Recipe Equipment Needed

1. Large bowl
2. Kitchen knife
3. Cutting board
4. Tablespoon
5. Colander or strainer
6. Clean kitchen towel
7. Saucepan (medium thickness)
8. Measuring cups
9. Stirring spoon
10. Airtight container or sterilized jar
11. Teaspoon

FAQ

• How long do I need to let the cucumbers pickle?Cucumbers should be refrigerated and allowed to pickle for a minimum of 24 hours to enable the flavors to develop fully. Pickling is a way of preserving food in an acidic medium or in brine. Following this method allows the cucumbers to absorb the flavors of the other ingredients.
• Can I use any type of cucumber?Cucumbers that are either Persian or English are best; they have thin skin, few seeds, and are very watery. That being said, if you only have access to the regular kind, you can still make this salad.
• Is it necessary to use sugar in this recipe?The acidity of the vinegar is balanced by sugar, but feel free to adjust it to your tastes or to experiment with substitutes like honey or agave syrup.
• What can I use as a substitute for rice vinegar?You can use apple cider vinegar or white wine vinegar, though they might change the flavor a bit.
• How should I store the pickled cucumbers?Keep the pickled cucumbers in a sealed container in the fridge. They will stay crunchy and delicious for up to two weeks.
• Can I adjust the spiciness of the pickles?Of course, the quantity of red pepper flakes can be altered to suit individual taste preferences; they can be used in larger or smaller amounts depending on who is eating. If you want to enjoy a spicy dish, use a lot! If not, you can scale back. You can also leave them out altogether.
• What other vegetables can I pickle using this recipe?This recipe can be used to pickle radishes, carrots, or sliced bell peppers, and give them a similar flavor profile.

Pickled Cucumbers With Ginger Recipe Substitutions and Variations

Salt: You can use kosher salt or sea salt in place of salt.
Rice vinegar: Substitute with white wine vinegar or apple cider vinegar.
Sweetening your food: Use honey or agave syrup for a natural sweetener.
Ground ginger:
If you find yourself in need of ginger, and the fresh kind isn’t available, you can get by with either dried ginger or ground ginger. Just remember: Ginger is spicy. And when you’re substituting for the powerful, fresh flavor and heat of ginger, you’ll need something that can stand up to the challenge. Ground ginger can handle that perfectly well.
Alternative to soy sauce:
Try using tamari or coconut aminos.

Pro Tips

1. Salting Stage After salting the cucumbers, gently press them with a plate or other weight. This helps to draw out even more moisture, resulting in a better texture.

2. Ginger Infusion To enhance the ginger flavor, consider mashing or lightly bruising the ginger slices before adding them to the vinegar mixture. This helps release more of their natural oils.

3. Flavor Balance Taste the vinegar mixture before adding the cucumbers. If it’s too sweet for your liking, add a splash of water or more vinegar. This ensures the flavor is balanced to your taste.

4. Make-Ahead Tip For deeper flavor, make this pickle recipe a day or two ahead of when you plan to serve it. As the cucumbers sit in the refrigerator, the flavors will meld more thoroughly.

5. Serving Suggestion Just before serving, sprinkle the pickled cucumbers with toasted sesame seeds or chopped fresh herbs like cilantro or mint for an extra burst of flavor and a pop of color.