Quick Asian Pickled Cucumbers
These quick Asian pickled cucumbers bring a fresh, tart kick to almost any meal. You can make them in just a few minutes using basic pantry ingredients, and they give your dishes that special restaurant touch. If you like my pickled red onions, I bet you’ll like these, too!
Why You’ll Love These Quick Asian Pickled Cucumbers
- Ready in about 15 minutes.
- Uses everyday pantry staples and no canning required.
- Adds bright, fresh flavor to rice bowls, salads, and sandwiches.
I love Food Network and have learned so much from watching it over the years. Of course, my mom and grandmother taught me a ton about cooking and laid the groundwork for my love of food, but there’s no denying that Food Network played a big part in getting me to where I am today.
If you have ever watched professional chefs competing on Food Network, you have probably noticed how often they make quick pickling liquids for fresh vegetables. These easy-to-make pickled cucumbers add tang, crunch, and bold flavor to sandwiches, rice bowls, and more. The best part is, you can make them at home with just a few ingredients. They’re simple, affordable, and great for busy families who want to add a little something extra without a lot of effort.
Ingredients
This easy recipe only calls for a handful of ingredients, most of which you probably have on hand already. For step-by-step instructions and a full printable recipe card with ingredients, please scroll down to the teal box below.
- English Cucumber: While you can technically use any kind of cucumber, I prefer English cucumbers. This is because they have thin skin and small seeds, so they stay crispier after pickling. Slice them into thin rounds. You can also cut them into spears for sandwiches or snacks if you want, but they’ll take longer to pickle.
- Apple Cider Vinegar: Apple cider vinegar pairs really well with sesame oil because it adds a slightly fruity tang to the pickling liquid. It creates bright flavors but without overpowering the cucumbers.
- Sesame Oil” A little sesame oil gives these Asian pickles a rich, nutty flavor, just like you’d find at a restaurant. Toasted sesame oil is especially good for this recipe. Sesame oil is very concentrated. I suggest you start with less than you think you need and add more after tasting.
- Maple Syrup: Maple syrup helps balance the vinegar’s tang and makes the flavor smoother. It adds a sweet flavor without making the pickles taste sugary. Honey also works well if that is what you have on hand.
- Water: You need something that tones down the vinegar a bit, keeping the flavors balanced, and water does the trick. It also helps the cucumbers evenly soak up the pickling liquid.
- Seasonings: Salt brings out the flavor in every slice and draws out extra moisture from the cucumbers. Freshly cracked black pepper adds flavor without making the pickles spicy. A pinch of crushed red pepper flakes gives a mild heat and makes every bite more interesting. Feel free to use more or less, depending on what your family likes.
Out of something you need? Check out our free ingredient substitutions printable!
Recipe Variations
These extra ingredients are not necessary, but they make it easy to customize your Asian pickles if you want to channel your inner Bobby Flay or Alex Guarnaschelli.
- Fresh Ginger: Freshly grated ginger brings a warm, zesty flavor that goes well with rice bowls and noodle dishes.
- Shallots: Thinly sliced shallots add a touch of sweetness and extra crunch.
- Sesame Seeds: Sprinkle toasted sesame seeds on the cucumbers before serving for extra crunch and a nice look.
Related: If you love homemade special touches like these pickled cucumbers, check out this collection of homemade condiments.
Frequently Asked Questions
No, as I mentioned above, English cucumbers have thin skin, so there’s no need to peel them.
Yes, and rice vinegar is better if you want a more authentic Asian flavor. Not everyone has rice vinegar in their pantry, so I tested the recipe with apple cider vinegar. If you use rice vinegar instead, you’ll find it creates a slightly lighter flavor and works beautifully in this recipe.
Store them in the fridge for up to one week for the best quality and crunch.
Yes, this recipe is perfect for meal prep. Make them the night before and enjoy them all week.
Ways to Serve Quick Asian Pickled Cucumbers
These quick Asian pickled cucumbers are super versatile. Keep a jar in your fridge, and you’ll always have a fresh topping ready.
Try them with:
- Tacos
- Rice bowls with Korean beef
- Ramen noodles
- Teriyaki chicken
- Lettuce wraps
- Burgers and sandwiches (so good on pulled pork sandwiches!)
- Charcuterie boards
- Stir-fry dinners
- Cold noodle salads
Not ready to make this Quick Picked Asian Cucumber recipe yet?
I hope these quick Asian pickled cucumbers become a family favorite and a staple in your meal prep. If you try them, tell me how you served them!
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Quick Picked Asian Cucumbers
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Ingredients
- 1 English cucumber sliced into rounds
- 1/2 cup apple cider vinegar or rice wine vinegar
- 1/4 cup water
- 2 tablespoons maple syrup or honey
- 1 teaspoon sesame oil
- salt to taste
- pepper to taste
- crunch red pepper flakes optional, to taste
Instructions
- In a large bowl, place the cucumber slices.1 English cucumber
- Add the rest of the ingredients and stir to combine.1/2 cup apple cider vinegar, 1/4 cup water, 2 tablespoons maple syrup, 1 teaspoon sesame oil, salt, pepper, crunch red pepper flakes
- Allow the cucumbers to sit in the pickling liquid for at least 15 minutes.
- Store in an airtight container, I like to use a mason jar, in the fridge for 7-10 days.
Notes
Ang’s Recipe Tips
Storage
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