Description
This Asian Pickled Cucumbers recipe delivers a crisp, tangy, and slightly spicy side dish that’s quick to prepare and perfect for adding a refreshing crunch to any meal. Featuring thinly sliced cucumbers marinated in a flavorful mixture of rice vinegar, sesame oil, garlic, and red pepper flakes, these pickles balance acidity and subtle heat with herbal notes from fresh cilantro. Ready in just over an hour, they make a vibrant and healthy accompaniment to a variety of Asian-inspired dishes.
Ingredients
Scale
Pickling Liquid
- 1 cup rice vinegar
- 1 tablespoon sugar
- 1 tablespoon salt
- 1/2 teaspoon sesame oil
- 1/4 cup water
Vegetables and Flavorings
- 2 cups cucumber, thinly sliced
- 1/2 teaspoon crushed red pepper flakes
- 1 clove garlic, thinly sliced
- 2 sprigs cilantro, chopped
Instructions
- Prepare the Pickling Liquid: In a small saucepan, combine the rice vinegar, sugar, salt, sesame oil, and water to form the pickling base.
- Dissolve Ingredients: Place the saucepan over medium heat and stir occasionally until the sugar and salt have fully dissolved, ensuring an even brine.
- Cool the Mixture: Remove the saucepan from heat and set aside to cool, preventing cooking the cucumbers in the next step.
- Slice the Cucumbers: Using a sharp knife or mandolin slicer, thinly slice the cucumbers into rounds for optimal pickling and texture.
- Prepare Bowl with Vegetables: Place the sliced cucumbers in a clean bowl, spreading evenly to allow consistent marination.
- Add Seasonings: Mix in the sliced garlic, crushed red pepper flakes, and chopped cilantro with the cucumbers to infuse flavor.
- Combine Pickling Liquid and Cucumbers: Pour the cooled vinegar mixture over the cucumber slices and gently toss to coat all ingredients evenly.
- Seal the Mixture: Cover the bowl tightly with plastic wrap or a lid to prevent contamination and maintain freshness.
- Refrigerate to Pickle: Place the bowl in the refrigerator for at least 1 hour to allow the cucumbers to absorb the pickling flavors.
- Redistribute Flavors: After pickling, gently toss the cucumbers again to evenly distribute the marinade before serving.
- Serve Chilled: Serve the pickled cucumbers cold as a refreshing side dish or appetizer to complement your meal.
Notes
- For a sweeter pickle, increase sugar by 1-2 teaspoons according to taste.
- Use firm, fresh cucumbers such as Persian or Kirby for best texture.
- Adjust red pepper flakes to control the heat level.
- These pickles keep well in the fridge for up to 5 days.
- For a more intense flavor, let the cucumbers pickle overnight.
