Quick Picked Asian Cucumbers
Easy Asian pickled cucumbers are a quick, restaurant-style topping that brings bright flavor and crunch to rice bowls, sandwiches, salads, and more. This simple fridge recipe uses basic pantry ingredients and comes together in minutes, making it great for busy nights and meal prep.
Servings 4
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
Here are a few easy tips to help you make crisp, tasty pickled cucumbers every time.
Slice the cucumbers evenly. Use a sharp knife or a mandoline to quickly slice the cucumber and achieve consistent results every time.
Let them rest before serving. Even though this recipe is quick, letting the cucumbers sit in the liquid for at least 15 minutes really helps. If you have more time, chill them for an hour. The longer they chill, the better the flavor!
Taste the pickling liquid. Everyone has their own favorite balance of sweet, tangy, and spicy. Taste the pickling liquid before adding it to the cucumbers, and adjust the maple syrup, vinegar, or red pepper flakes to suit your taste.
Use fresh ingredients. Fresh cucumbers really make a difference. When you are choosing your cucumbers, look for smooth skin. They should be firm and have no soft spots.
Make a double batch. These pickles go fast. Making a second jar means you’ll have plenty for rice bowls, salads, sandwiches, wraps, and snacks all week.
Storage
Keep your quick Asian pickled cucumbers in an airtight jar or container in the fridge. Make sure they’re fully covered by the pickling liquid to stay crisp.
These pickles are tasty after just 10 minutes, but the flavor gets even better after a day in the fridge. They’ll stay fresh for up to a week. Give the jar a stir or shake before serving, since the seasonings can settle.
These cucumbers are not shelf-stable and should never be canned using this recipe.
