Asian Quick Pickled Cucumbers (5-min)
These easy and delicious Asian Quick Pickled Cucumbers are ready in 5 minutes, and make a great cooling side dish in summer! (I show you how to make 2 versions: 1 that can be immediately after tossing in the brine (the 5-min recipe) and a 2nd that has a milder flavor and needs to pickle for 15- 30 minutes.)
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1-2 cucumbers
- 1 Cup white rice vinegar
- water
- ⅓ Cup white sugar, minimum
- 1 teaspoon salt (substitute with soy sauce or tamari if on a gluten-free diet)
- onions, carrots, radish, chilies, scallions etc (optional)
Instructions
- 1
Wash the cucumbers, paying attention to the stem area. Remove the blossoms, as these contain enzymes that make your pickle soft then slice as thinly as possible. The thinner the slices, the quicker the pickle.
- 2
Slice the cucumbers and other ingredients you're using (e.g. shallots) as thinly as possible. (See Tips for how to make them extra crunchy.)
- 3
Mix the brine ingredients in a glass jar, with an airtight seal, such as a Mason Jar. Close tightly then shake till everything is mixed and the sugar is dissolved.
- 4
Add the cucumbers and veg to the brine. You can enjoy the Asian Quick Pickles straight away. Alternatively, if you diluted the brine with water, you can leave for 15-30 minutes at room temperature or overnight in the fridge for more flavor.