Asian pickled cucumber is a crunchy, tangy, and refreshing dish that’s perfect for adding a burst of flavor to any meal. I love how simple it is to prepare, yet how much it elevates any dish with its sharp, slightly sweet, and savory notes. These pickled cucumbers are often served as a side dish or garnish, and they’re the perfect balance of crispiness and boldness.
Why You’ll Love This Recipe
I love this recipe because it’s quick, easy, and adds an exciting zing to any meal. The cucumbers retain their crunch while absorbing the tangy, sweet, and salty flavors of the marinade. Whether it’s paired with rice, grilled meats, or noodles, this dish always adds a fresh, vibrant touch. Plus, it’s customizable, so I can adjust the sweetness, heat, or saltiness to my liking.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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2–3 cucumbers (preferably Persian or English cucumbers)
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1/4 cup rice vinegar
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1 tablespoon sugar
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1/2 tablespoon salt
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1/2 teaspoon sesame oil
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1 tablespoon soy sauce
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1 clove garlic (minced)
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1 teaspoon grated ginger (optional, for extra flavor)
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1 teaspoon red chili flakes or sliced fresh chili (optional, for heat)
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1 tablespoon toasted sesame seeds (optional, for garnish)
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Fresh cilantro (optional, for garnish)
directions
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I start by washing the cucumbers and slicing them thinly, either into rounds or long, thin strips, depending on my preference.
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In a bowl, I mix together the rice vinegar, sugar, salt, sesame oil, soy sauce, minced garlic, and grated ginger (if using). I stir until the sugar and salt dissolve.
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I add the cucumber slices to the bowl and toss them gently to coat them in the marinade.
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If I want some heat, I stir in red chili flakes or fresh sliced chili at this point.
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I let the cucumbers marinate for at least 15–20 minutes at room temperature, but for more intense flavor, I refrigerate them for about an hour or longer.
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Before serving, I garnish with toasted sesame seeds and fresh cilantro for added flavor and texture.
Servings and timing
This recipe makes about 4 servings. It takes 10–15 minutes to prep, and the cucumbers only need about 20 minutes to marinate, though I prefer letting them sit for an hour or more for maximum flavor.
Variations
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I sometimes add a dash of fish sauce for an extra layer of umami.
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If I want a sweeter version, I increase the sugar or add a little honey.
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I’ve added sliced onions or carrots for more texture and flavor.
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For a more traditional Korean twist, I add a splash of gochugaru (Korean chili flakes) for heat and color.
storage/reheating
I store the pickled cucumbers in an airtight container in the refrigerator for up to 2–3 days. The longer they marinate, the stronger the flavor becomes. I do not reheat them, as they’re best enjoyed cold or at room temperature.
FAQs
Can I use regular cucumbers instead of Persian or English cucumbers?
Yes, you can use regular cucumbers, but I recommend removing the seeds and peeling the skin if they’re tough. Persian or English cucumbers are ideal because they have a thinner skin and fewer seeds, which make them perfect for pickling.
How spicy are these pickled cucumbers?
The heat is completely optional. If you like mild, I leave out the chili flakes or fresh chilies. If you want more heat, you can increase the chili flakes or use hotter peppers.
Can I make these pickles in advance?
Yes, I often make these a day ahead of time. The flavors only get better the longer they marinate, so they’re perfect for prepping in advance.
How do I keep the cucumbers crunchy?
I slice the cucumbers thinly but not too thin, and I make sure to marinate them for a short time (unless I want them really pickled). The crunchiness will remain as long as they’re not left in the vinegar too long.
Can I use this pickling method for other vegetables?
Absolutely! This pickling liquid works wonderfully for other vegetables like radishes, carrots, and onions. Just adjust the slicing thickness for each vegetable.
Conclusion
Asian pickled cucumbers are a quick, refreshing side dish that brings a zesty crunch to any meal. I love how easy they are to prepare and how they transform a simple cucumber into something special. Whether served with rice, noodles, or grilled meat, these pickled cucumbers add a vibrant, tangy punch that’s hard to resist.
