Asian Quick Pickled Cucumbers (5-min)

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5 from 36 votes

Asian Quick Pickled Cucumbers are thinly sliced cucumbers soaked in a sweet and sour vinegar brine with salt and sugar. Optional vegetables like onion, carrot, radish, chili, and scallion can be added for additional texture and flavor. The pickles can be eaten immediately or left to develop more flavor in the fridge for up to several days.

Calories: 339 kcal

Course: Side Dish, Appetizer, Snacks

Cuisine: Fusion, Chinese, Japanese, Korean, Vietnamese, International

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

Cup of Yum

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

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%)

Nutrition Facts

Serving: 1 Serving

Amount Per Serving

Calories 339

% 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.