Asian Pickled Cucumber
A quick and tangy side dish made with fresh cucumbers pickled in a flavorful brine, perfect for enhancing heavy meals or as a refreshing snack.
I make this Asian pickled cucumber whenever I need a fast, bright side that wakes up heavy meals. Thinly sliced English cucumbers and a touch of seasoned rice vinegar pickle in hours, not days, so it’s perfect for weeknight dinners, lunch bowls, or a last-minute party platter. If you like crunchy, tangy, slightly sweet-and-spicy bites, this recipe will become a go-to. For a slightly different, equally easy cucumber salad that emphasizes crunch and fresh herbs, see this Asian cucumber salad inspiration I often compare it to when experimenting with textures.
Why you’ll love this dish
You get a lot of flavor for almost no active time. Ready in about 2 hours (and better after overnight), this recipe:
- Balances sweet, salty, tangy, and spicy in one jar.
- Stays crunchy because English cucumbers have fewer seeds and thin skin.
- Is budget-friendly and uses pantry staples.
- Works as a snack, a condiment, or a quick side for grilled meats, rice bowls, or sandwiches.
This pickled cucumber is particularly handy in summer when cucumbers are crisp and cheap, but its zing makes winter meals feel lighter too.
How this recipe comes together
A quick overview so you know what to expect:
- Wash and thinly slice cucumbers and shallot.
- Whisk together a no-cook pickling brine of seasoned rice vinegar, sugar, ginger, salt, chile flakes, and soy.
- Combine slices and brine in a jar or bowl so everything is submerged.
- Chill for at least 2 hours; best after overnight.
- Stir and serve chilled as a side or topping.
This is a refrigerator pickle (quick pickle) — no canning required — so it’s safe, simple, and reversible: you can tweak sweetness or heat on the next batch.
What you’ll need
- 2 English cucumbers — thin-skinned and seed-sparse; slice about 1/8-inch thick.
- 1 shallot — peeled and thinly sliced.
- 1 cup seasoned rice vinegar — provides mild acidity; see notes for substitutes.
- 2 tbsp granulated sugar — balances the vinegar.
- 1 tbsp grated fresh ginger — finely grate for even flavor.
- 1 tsp sea salt — adjusts overall seasoning.
- 1 tsp dried red chile flakes — adjust for spice level.
- 2 tbsp soy sauce — adds umami and saltiness.
Notes and substitutions:
- If you don’t have seasoned rice vinegar, use 3/4 cup rice vinegar + 2 tbsp sugar or see the FAQ for precise swaps.
- Use low-sodium soy sauce if you prefer less salt.
- For thinner slices without a mandoline, use a sharp chef’s knife and steady slicing motion. For more inspiration on quick cucumber dishes, try this simple cucumber salad variations.
Directions to follow
- Rinse the English cucumbers well and pat dry. Trim the ends.
- Slice cucumbers into 1/8-inch rounds. A mandoline gives uniform slices; use a guard for safety.
- Peel and slice the shallot thinly so it melds quickly with the brine.
- In a medium bowl, whisk together seasoned rice vinegar, sugar, grated ginger, sea salt, dried red chile flakes, and soy sauce until sugar and salt dissolve.
- Place the cucumber and shallot slices in a large jar or bowl. Pour the brine over them, pressing down so everything is submerged.
- Cover the bowl or seal the jar and refrigerate for at least 2 hours. For deeper flavor, leave overnight.
- Before serving, stir gently to redistribute the brine and spices.
Serve straight from the jar or transfer to a pretty dish. The cucumbers will soften slightly but should remain crisp.
01Ingredients
Vegetables
Pickling Brine
02Method
- Preparation
- Making the Brine
- Pickling
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0 OF 7 DONE03Recipe notes
- 01These pickles last 1–2 weeks in the fridge; flavor improves for the first 3–4 days. Use clean utensils to remove cucumbers from the jar to avoid contamination.
How did it turn out?
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Best ways to enjoy it
- As a bright side with grilled or roasted meats (chicken, or tofu).
- Topping for rice bowls, bibimbap-style bowls, or noodle salads.
- Layered on sandwiches and bánh mì for acidity and crunch.
- On a mezze board alongside pickled vegetables, sesame crackers, and soft cheeses.
- Chopped into green salads for an instant flavor boost.
For plating, pile the cucumber rounds in a small bowl and sprinkle toasted sesame seeds or chopped scallions for color and texture.
How to store & freeze
Refrigerator: Keep pickles in an airtight jar or container submerged in brine. They last 1–2 weeks in the fridge; flavor improves for the first 3–4 days and then slowly mellows.
Freezing: Not recommended. Cucumbers become mushy when frozen and thawed. If you need longer storage, consider canning with a tested hot-water bath recipe instead (this quick recipe is a fridge pickle only).
Food safety: Always use clean utensils to remove cucumbers from the jar to avoid contamination.
Flavor swaps
- Sweet-sesame: Add 1 tsp toasted sesame oil and 1 tbsp honey in place of some sugar.
- Garlic-ginger double: Add 1 clove thinly sliced garlic for more bite.
- Milder: Omit chile flakes and add thin strips of carrot for sweetness.
- Vegan umami: Use tamari instead of soy sauce for gluten-free and deeper flavor.
- Herb-forward: Toss with cilantro or Thai basil before serving.
FAQ
How long does this take from start to finish?
A: Active time is about 15–20 minutes. Chill at least 2 hours; best overnight for fuller flavor.
Can I use regular vinegar instead of seasoned rice vinegar?
A: You can substitute plain rice vinegar or apple cider vinegar, but seasoned rice vinegar already contains sugar and salt. If using plain rice vinegar, add 1–2 tbsp extra sugar to taste.
Will the cucumbers stay crisp?
A: Yes—English cucumbers usually remain crisp for the first several days. To help firmness, slice thin and avoid over-soaking beyond 10–14 days.
Is this shelf-stable or canned?
A: No. This recipe is a refrigerator quick-pickle and must be kept chilled. It’s not processed for shelf stability.
Can I adjust sweetness or saltiness after pickling?
A: Yes. Stir in a touch of sugar or a splash of soy sauce/vinegar to balance flavors before serving.
Conclusion
For more ideas, check out No-Cook Crisp Asian Quick Pickled Cucumbers with Ginger and Garlic and my Easy Asian Cucumber Salad. Try small tweaks—more ginger or less sugar—to make the flavor your own.
Side Dish
Side Dish
Side Dish
