Asian Quick Pickled Cucumbers (5-min)
User Reviews
5
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Calories
339 kcal
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Cuisine
Fusion, Chinese, Japanese, Korean, Vietnamese, International
Asian Quick Pickled Cucumbers (5-min)
Description
This quick pickle recipe uses Japanese, Persian, or peeled English cucumbers sliced very thin to maximize crispness and rapid flavor absorption. The brine combines white rice vinegar, sugar, and salt, optionally diluted with water for a milder bite. The vegetables and cucumbers are submerged in the brine inside an airtight jar and shaken to mix thoroughly.
While the pickles can be enjoyed immediately, allowing them to rest at room temperature for 15-30 minutes or refrigerating overnight improves the flavor balance and texture. The acidity brightens and preserves the vegetables, while sugar provides a balancing sweetness.
These pickles serve well as a crunchy, tangy condiment or side dish and are best used within 3-5 days, as they gradually lose crunch and freshness. They should not be frozen to maintain texture. Adjustments can be made to recreate specific Asian regional pickled vegetable styles.
Ingredients
- 1-2 cucumber 2 cucumbers if you're not adding other veggies and 1 if you're supplementing with others!) Use Japanese cucumbers (Kyuri), Persian (thin-skinned too) or English cucumbers. For English, It's best to scrape out the centres as they are quite high in water content. If you use cucumbers that have bigger seeds, they won't be as tasty unless you deseed them first. Choose ones that are firm to the touch and are unwaxed
- 1 Cup white rice vinegar Substitute: apple cider vinegar, white wine vinegar or seasoned rice vinegar (remember to add less sugar for the last.)
- water optional: If you want to eat the pickles immediately after making them, don't dilute with water. However, the flavor can be slightly too mouth-puckering! For a more palatable taste, dilute the vinegar brine with the water and let the cucumbers sit for a bit before feasting. (If you live in an area with hard water, that'll interfere with the taste so use distilled or filtered water, if necessary.)
- ⅓ Cup white sugar You can use less sugar but note that the acid notes will be quite harsh without the sugar to dilute them. (I've tested it.) Honestly, I'd say the sugar I specified is really the minimum necessary for that sweet and sour flavor! (I would have gone up to ½ or even ¾ Cup if I wasn't trying to be healthy. If you're still not convinced, add the sugar 1 tablespoon at a time and taste for yourself!) I find that adding chilies helps to decrease the amount of sugar you need to add! Remember to use bone-char free sugar for vegan pickles, minimum
- 1 teaspoon salt substitute with soy sauce or tamari if on a gluten-free diet
- onion optional, etc
- carrot
- radish
- chili
- scallion
Instructions
- Wash the cucumbers, paying attention to the stem area. Remove the blossoms, as these contain enzymes that make your pickle soft then slice as thinly as possible. The thinner the slices, the quicker the pickle.
- Slice the cucumbers and other ingredients you're using (e.g. shallots) as thinly as possible. (See Tips for how to make them extra crunchy.)
- Mix the brine ingredients in a glass jar, with an airtight seal, such as a Mason Jar. Close tightly then shake till everything is mixed and the sugar is dissolved.
- Add the cucumbers and veg to the brine. You can enjoy the Asian Quick Pickles straight away. Alternatively, if you diluted the brine with water, you can leave for 15-30 minutes at room temperature or overnight in the fridge for more flavor.
Notes
- Store pickled cucumbers in the refrigerator for 3 to 5 days to maintain crispness and safety.
- Do not freeze the pickles as it will ruin their texture.
- Use thin slices for quicker pickling and better crunch.
- Variations can be made to suit Thai, Vietnamese, Chinese, Korean, or Japanese flavor profiles.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 339 kcal
% Daily Value*
| Calories | 339kcal | 17% |
| Carbohydrates | 73g | 24% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 0.04g | 0% |
| Polyunsaturated Fat | 0.01g | 0% |
| Monounsaturated Fat | 0.01g | 0% |
| Sodium | 2337mg | 97% |
| Potassium | 415mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 71g | 142% |
| Vitamin A | 216IU | 4% |
| Vitamin C | 10mg | 11% |
| Calcium | 59mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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