Sweet and Sour Asian Pickled Cucumbers Recipe

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

Pickling Time 30

Total Time 35

Servings

Calories 74kcal

Ingredients

1 cup seasoned rice vinegar
¾ cup granulated sugar
1 tablespoon grated ginger
1 teaspoon kosher salt
⅛ teaspoon dried red chile flakes
2 seedless English cucumbers
1 shallot

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.

Nutrition