Homemade Spicy Pickles
User Reviews
5
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Prep Time
5 mins
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Additional Time
4 hrs
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Total Time
4 hrs 5 mins
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Servings
6 people
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Calories
30 kcal
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Course
Side Dish
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Cuisine
Mediterranean
Homemade Spicy Pickles
Description
The pickling starts by salting thick cucumber slices to draw out moisture and create a firmer texture. After rinsing and drying, the cucumbers are combined with sliced garlic, freshly grated ginger, chopped green onion, thinly sliced jalapeño, rice vinegar, honey, soy sauce, and sesame oil. This mixture fully covers the cucumbers and ferments in the refrigerator for at least 4 hours or overnight.
Persian cucumbers are preferred due to their small seeds and tender flesh, but English or Hothouse cucumbers provide similar results. The final pickles have a crispness balanced by spicy heat and subtle sweetness. They make a flavorful condiment, side dish, or snack with a crunchy bite and layered Asian-inspired flavors.
These pickles should be refrigerated and are best after sitting through the chilling duration. Adjust jalapeño seeds to vary heat intensity. The recipe highlights quick preparation without canning or long fermentation.
Ingredients
- ½ pound cucumber sliced ½ in thick, Persian
- ½ tablespoon kosher salt
- 2-3 cloves garlic sliced thin or minced
- 1 tablespoon ginger grated fresh
- 6 green onion chopped
- ½ cup rice vinegar plus more as needed
- 1 jalapeño sliced thin seeds removed for less spice.
- 1 tablespoon honey
- 1 teaspoon soy sauce low sodium
- ½ teaspoon sesame oil
Instructions
- Place cut cucumbers in a colander set over a bowl, sprinkle with kosher salt and give a quick toss to make sure it’s evenly coated. Let sit 30 minutes.
- Rinse cucumber under running water, remove excess water by placing cucumbers on a towel to blot dry.
- In a mixing bowl, combine cucumbers and remaining ingredients. Stir to coat. The liquid should cover the cucumbers entirely. Cover and refrigerate for at least 4 hours or overnight.
Notes
- Using Persian cucumbers is ideal as they have smaller seeds and tender skins, but English or Hothouse cucumbers can be substituted.
- Removing jalapeño seeds reduces the spiciness if a milder flavor is preferred.
- Refrigerate the pickles for a minimum of 4 hours or overnight for best flavor development.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 30 kcal
% Daily Value*
| Calories | 30kcal | 2% |
| Carbohydrates | 6g | 2% |
| Protein | 1g | 2% |
| Fat | 0.4g | 1% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.1g | 1% |
| Sodium | 615mg | 26% |
| Potassium | 109mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 185IU | 4% |
| Vitamin C | 6mg | 7% |
| Calcium | 19mg | 2% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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