Asian pickled cucumber recipe

5 from 1 vote

Elevate your meals with Asian pickled cucumbers. These tangy, slightly sweet, and spicy pickles are a delightful addition to any dish.

Prep Time10

Marinate time2

Total Time2 10

Course: Appetizer, Side Dish

Cuisine: Asian

Keyword: Asian pickled cucumbers, cucumber pickled asian

Servings: cucumber spears

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

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.

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.