Pickled Cucumber Recipe
Pickled cucumber is a refreshing and healthy cold appetizer or side dish in Asian cooking.
It’s delightful to have during summertime when the weather is hot.
Pickled cucumbers are popular all over Asia, especially in China, Taiwan, Korea and Japan.
There are regional variations of this dish. They can be spiced up with chili oil, black vinegar, and garnished with sesame seeds.
The cucumbers can be sliced thin, round, or cut into chunks or strips.
This quick pickled cucumbers call for only four (4) basic ingredients:
- Fresh cucumbers. I like to use small Persian cucumbers.
- Rice vinegar.
How to Pickle Cucumbers?
It’s very easy to pickle cucumbers, all you need is the above ingredients.
First, slice the cucumber to thin pieces. You can also cut the cucumber into strips. It’s really up to you.
Next, add salt to the cucumber and mix well. This step will draw the moisture content in the cucumber out and make the texture crunchy.
The final step is add sugar and vinegar to the cucumber. Stir to blend well and chill in the fridge before serving.
Once you learn how to make pickled cucumber, you will never buy a store-bought version again.
Frequently Asked Questions
What Kind of Cucumber to Use?
I used small Persian cucumbers. The smaller the cucumber is, the better the texture.
Is It Healthy?
Yes, pickled cucumber salad is very healthy. It’s very low in calories and there is no fat in the recipe.
It’s completely vegan.
How Many Calories per Serving?
This recipe is 13 calories per serving.
What Dishes to Serve with This Recipe?
Serve this dish with a variety of main entrees. For a wholesome Asian meal and easy weeknight dinner, I recommend the following recipes.
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- 8 oz (230g) cucumber
- 1 teaspoon salt
- 1 tablespoon sugar
- 2 teaspoons Chinese rice vinegar or Apple cider vinegar
- Rinse the cucumber thoroughly with cold running water.
- Slice the cucumber into thin slices.
- Transfer the sliced cucumber into a bowl, add the salt and mix well. Set aside for 30 minutes.
- Drain the water seeping out of the cucumber. Add the sugar and Chinese rice vinegar to the cucumber. Chill in the refrigerator for 1 hour before serving. Serve cold.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.