Asian Pickled Cucumbers
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.
Ingredients
Vegetables
- 2 pieces English cucumbers, thin-skinned and seed-sparse, sliced about 1/8-inch thick
- 1 piece shallot, peeled and thinly sliced
Pickling Brine
- 1 cup seasoned rice vinegar Provides mild acidity; see notes for substitutes.
- 2 tablespoons granulated sugar Balances the vinegar.
- 1 tablespoon grated fresh ginger Finely grate for even flavor.
- 1 teaspoon sea salt Adjusts overall seasoning.
- 1 teaspoon dried red chile flakes Adjust for spice level.
- 2 tablespoons soy sauce Adds umami and saltiness.
Instructions
Preparation
- Rinse the English cucumbers well and pat dry. Trim the ends.
- Slice cucumbers into 1/8-inch rounds using a mandoline or a sharp knife.
- Peel and slice the shallot thinly so it melds quickly with the brine.
Making 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.
Pickling
- 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.
Notes
These 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.