Asian Pickled Cucumbers
Delightfully crunchy and vibrant, these Asian pickled cucumbers add a refreshing burst of flavor to any meal, perfect for side dishes or snacks.
Ingredients
Cucumbers
- 4 medium medium cucumbers English or Persian cucumbers work best due to their thin skin and fewer seeds.
Pickling Brine
- 1 cup rice vinegar Can substitute with apple cider vinegar.
- ½ cup sugar Adjust to taste.
- 1 tablespoon salt
- 1 tablespoon sesame oil
- 1 teaspoon red pepper flakes Adjust to taste for desired spiciness.
Flavor Enhancers
- 3 cloves garlic, thinly sliced
- 1 tablespoon grated ginger
- 2 stalks green onions, chopped
- 1 tablespoon sesame seeds (optional)
Instructions
Preparation
- Wash the cucumbers thoroughly. Slice them into thin rounds or spears.
- In a medium bowl, combine the rice vinegar, sugar, salt, sesame oil, and red pepper flakes. Stir until dissolved.
- Add the sliced cucumbers to the brine and toss gently to coat.
- Stir in the garlic, ginger, and green onions, ensuring even distribution of flavors.
- Transfer the mixture to a clean jar or container, ensuring the brine fully covers the cucumbers.
- Seal the jar and refrigerate for at least one hour before serving, preferably overnight.
Serving
- Serve chilled or at room temperature. These cucumbers pair well with rice, grilled meats, or salads.
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Notes
For extra crunch, soak cucumbers in salt water for 30 minutes before slicing. Store in refrigerator for up to two weeks in an airtight container.