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Asian pickled cucumbers are a delightful addition to any meal. They’re quick and easy to make, taking just 10 minutes to assemble. Simply slice the cucumbers and pour in the marinade – it’s that simple!
These pickles boast a sour, slightly sweet, and tangy flavor with a touch of spicy heat. They’re perfect for adding a burst of flavor to your dishes and are sure to become a favorite in your kitchen. Let’s dive into making these delicious pickled cucumbers!
Table of Contents
Ingredients
Here are the ingredients you’ll need to make delicious Asian pickled cucumber. Each one plays an important role in creating the perfect flavor and texture.
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- Persian or Japanese cucumbers: Crisp and refreshing, perfect for pickling due to their thin skin and firm texture.
- Coarse sea salt: Draws out moisture from cucumbers, enhancing their crunchiness and preserving them.
- Garlic cloves: Adds a pungent, savory flavor that complements the pickles.
- Thai red chili peppers: (Optional) Provides a subtle heat that enhances the overall flavor without overpowering it.
- Light soy sauce: Adds umami and a slight saltiness to balance the marinade.
- Rice vinegar: Contributes a mild tanginess and sweetness, enhancing the pickling process.
- Distilled white vinegar: Provides a sharp, clean acidity to preserve the cucumbers.
- Honey: Adds a touch of sweetness to balance the acidity and saltiness.
- Toasted sesame oil: Imparts a rich, nutty flavor that adds depth to the marinade.
- Mirin: Brings a sweet and slightly fermented flavor, adding complexity to the pickles.
- Substitute: If you can’t find mirin, use dry sherry or mix 2 tbsp dry white vinegar with 1 tsp sugar.
- Filtered water: Ensures the marinade is clean and free of impurities, enhancing the overall quality of the pickles.
- Tip: Use soft, distilled, or filtered water to avoid a cloudy brine. Spring water, bottled water, or Brita filtered water are all great options.
What cucumber should I use for pickling?
When selecting cucumbers for pickling, look for ones that have:
- Thin skin: Easier for the brine to absorb.
- Fresh, firm, unwaxed: Stays crunchy longer.
- Small size: About 4-5 inches long, allowing cucumbers to be packed snugly into jars.
Persian cucumbers, mini cucumbers, or Japanese cucumbers are great choices because they have thin skin, are almost seedless, and are easy to find. They make perfect quick pickles.
Pickling cucumbers (also known as Kirby cucumbers) are another popular choice. Their skin is thicker and their texture is firmer, so they need a longer marinating time.
How to make Asian pickled cucumbers
Making these delicious cucumber pickle Asian style is quick and easy. It only takes 10 minutes to assemble, and then the fridge does the rest of the work! Follow these simple steps to create your own jar of crunchy, flavorful gluten-free pickles.
- Cucumber prep: Rinse, dry, and trim cucumbers. Quarter them lengthwise into spears.
- Salting cucumbers: Place in a bowl, sprinkle with salt, and toss. Rest for 30 minutes. Discard water, do not rinse. Place cucumbers in the jar.
- Garlic, chili peppers, and marinade: Peel and smash garlic. Remove chili seeds, if using. Combine marinade ingredients (soy sauce to water) and stir well.
- Adding the pickling juice: Arrange garlic and chili peppers between cucumber spears. Pour in marinade, ensuring cucumbers are submerged. Seal the jar.
- Pickling: Store in the fridge overnight. For same-day use, marinate for at least 2-3 hours.
Storage: Always store your pickled vegetables in the refrigerator and avoid double dipping. For the best flavor and crunch, finish it within 7-10 days. It’s so good it probably won’t last that long!
Why use filtered water?
The water you use can affect the final product. Use soft, distilled, or filtered water to avoid a cloudy brine.
Spring water, bottled water, or Brita filtered water are all great options to ensure your pickles turn out perfect.
What to do with leftover pickling solution?
According to the National Center for Food Preservation, do not reuse brine that has been mixed with vegetables.
If the pickling juice has been stored in the refrigerator and is not cloudy, you can reuse it to drizzle over salads or rice, or as a sauce for cold noodles. Use it within 1-2 days. If mold growth occurs, throw it out.
What to serve with pickled cucumbers
Asian cucumber pickles are a versatile side dish that pairs well with many different meals. Here are some tasty suggestions:
- Protein dishes: Enjoy them alongside Taiwanese rou zao fan, Bang Bang Chicken Skewers, Air Fryer Thai Chicken Satay, or Air Fryer Teriyaki Salmon for a delicious contrast of flavors.
- Noodles/Rice: They’re great with Din Tai Fung Fried Rice with Shrimp, Steak Fried Rice, or Hibachi Noodles for a complete and satisfying meal.
- Wraps: Add them to Nori Wraps or Temaki Sushi for a crunchy and tangy twist.
Tips for success
- Choose the Right Cucumbers: Use Persian, mini, or Japanese cucumbers for their thin skin and almost seedless texture. These varieties absorb the brine well and stay crunchy.
- Salt Properly: Make sure to salt the cucumbers evenly and let them rest for 30 minutes. This step is crucial for drawing out moisture and enhancing crunchiness.
- No Rinsing: After salting, do not rinse the cucumbers. This helps retain the flavor and ensures the cucumbers stay crisp.
- Use Filtered Water: Soft, distilled, or filtered water prevents a cloudy brine and keeps the pickles clean and clear.
- Submerge Completely: Make sure the cucumbers are fully submerged in the marinade to ensure even pickling and flavor absorption
- Patience Pays Off: For the best flavor, let the cucumbers marinate in the fridge overnight. If you’re in a hurry, a minimum of 2-3 hours will still give good results.
- Storage: Always keep your pickled cucumbers refrigerated in a mason jar and avoid double dipping to maintain their quality and safety.
- Leftover Pickling Brine: Use it as a drizzle for salads or rice, or as a sauce for cold noodles within 1-2 days if it’s clear and refrigerated. Remember, do not reuse brine that has been mixed with vegetables.
FAQs
Yes, you can use pickling cucumbers (also known as Kirby cucumbers). They have a thicker skin and firmer texture, so they require a longer marinating time.
Absolutely! Japanese cucumbers are great for pickling. They have thin skin and a crisp texture, making them perfect for absorbing the brine and staying crunchy.
Yes, you can pickle with rice vinegar. It adds a mild tanginess and slight sweetness to the brine, enhancing the flavor of the pickles.
Yes, pickled cucumbers can go bad. Always store them in the refrigerator and no double dipping. If you notice mold, an off smell, a cloudy brine, or if the cucumbers turn mushy, it’s time to throw them out.
More Asian cucumber recipes
If you enjoyed making these pickled Asian cucumbers, here are some other delicious cucumber dishes you might love. These recipes are perfect for adding a refreshing and flavorful touch to your meals!
- Chinese Cucumber Salad: Crisp cucumbers in a sweet and tangy honey chili vinaigrette.
- Korean Cucumber Salad (Oi Muchim): A quick pickled cucumber recipe with a spicy and savory kick.
- Chinese Smashed Cucumber Salad: Fresh cucumbers smashed and tossed in a garlicky vinegar dressing.
- Cucumber Roll Ups: Sushi-inspired, low-carb rolls with avocado and turkey deli slices.
Asian pickled cucumber recipe
Video
Ingredients
- 12 oz. Persian cucumber 6 persian cucumbers, or Japanese cucumbers
- 1 tsp coarse sea salt
- 0.9 oz garlic clove 8 medium, smashed
- 1-2 small Thai red chili peppers seeds removed, see notes
For the pickling marinade:
- 2 tbsp light soy sauce
- 3 tbsp rice vinegar
- 2 tbsp distilled white vinegar
- 1.5 tbsp honey
- 1 tbsp toasted sesame oil
- 2 tbsp mirin mirin adds a slightly sweet and fermented flavor
- 3 tbsp filtered water such as spring water, bottled water, or Brita filtered water
Tools:
- One airtight glass jar 850 ml (28.7 fluid oz). I use a wide mouth Weck Jar
Instructions
- Cucumber prep: Rinse the cucumbers, pat dry, and trim away tip ends. Quarter the cucumber lengthwise into spears.
- Salting cucumbers: Place them in a large flat mixing bowl. Sprinkle with 1 tsp coarse salt. Gently toss to coat the cucumbers evenly with salt. Set aside to rest for 30 minutes. After salting, discard the water in the bowl. Do not rinse the cucumbers. Place them directly into the glass jar.
- Garlic, chili peppers, and marinade: In the meantime, peel and smash the garlic. Remove the chili pepper seeds and dice them into small rounds, if using. In a measuring cup, combine the pickling marinade ingredients from soy sauce to water. Stir and mix-well.
- Adding the pickling juice: Arrange the garlic between the cucumber spears and add-in the chili peppers. Pour-in the pickling marinade. Make sure the spears are submerged in brine. Seal the jar.
- Pickling: Store it in the fridge overnight before serving. If you must use it the same day, allow at least 2-3 hours of marinating before using.
Notes
- Cucumber variety: You can also use pickling cucumbers (Kirby cucumbers). Marinate them overnight because their skin is thicker than Persian cucumbers.
- About chili peppers: If you can’t find Thai peppers, use red serrano or red fresno chili peppers. Remove the seeds and dice them into small bits. They add a hint of spicy flavor but not overpowering. If you prefer no spice, feel free to skip the peppers.
- Mirin substitute: If you can’t find mirin, substitute it with dry sherry or mix 2 tbsp dry white vinegar with 1 tsp sugar.
- Filtered water: Use soft, distilled, or filtered water to avoid a cloudy brine. Spring water, bottled water, or Brita filtered water are all great options.
- Storage: Always store your pickled vegetables in the refrigerator and avoid double dipping. For the best flavor and crunch, finish within 7-10 days. It’s so good it probably won’t last that long!
- Leftover pickling solution: According to the National Center for Food Preservation, do not reuse the brine that has been mixed with the vegetables. If the pickling juice has been stored in the refrigerator and is not cloudy, you can reuse it to drizzle over salads or rice, or use it as a sauce for cold noodles within 1-2 days. If mold growth occurs, throw it out.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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These pickled cucumbers are simple to make and delicious! I made these for my grandma and she absolutely loves them. It’s a great one to have in the fridge!
Wonderful! I’m quite into pickling lately. Haha I’ll share more!