These oh-so-simple Asian pickled cucumbers are a favorite quick pickle of mine. They take 5 minutes to assemble and need just 30 minutes in the fridge to reach puckery perfection!
Course Snack
Cuisine Asian
Keyword Asian pickled cucumbers, quick pickled Asian cucumbers
Prep Time 5 minutesminutes
Pickling Time 30 minutesminutes
Total Time 35 minutesminutes
Servings 10
Calories 74kcal
Ingredients
1cupseasoned rice vinegar
¾cupgranulated sugar
1tablespoongrated ginger
1teaspoonkosher salt
⅛teaspoondried red chile flakes
2seedless English cucumbers
1shallot
Instructions
Slice the cucumbers into very thin coins (a mandoline works well for this job) and thinly slice the shallot as well. Add both to the quart jar or medium size bowl.
In a smaller bowl or jar, whisk the rice vinegar, sugar, grated ginger, salt and chile flakes together until the sugar has dissolved and pour over the cucumbers, tossing lightly to coat.
Cover and refrigerate for at least 30 minutes.
Notes
Storage: These quick pickles will last for up to a week in the refrigerator and will soften the longer they marinate in the vinegar and sugar solution.