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Pickled cucumber is a refreshing and healthy salad served as an appetizer. Learn how to pickle cucumbers with this easy and fail-proof recipe.
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 seed, for example: my Asian cucumber salad.
The cucumbers can be sliced thin, round, or cut into chunks or strips.
Recipe Ingredients
This quick pickled cucumbers call for only four (4) basic ingredients:
- Fresh cucumbers. I like to use small Persian cucumbers.
- Salt.
- Sugar.
- Rice vinegar.
See the recipe card for full information on ingredients.
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
I used small Persian cucumbers. The smaller the cucumber is, the better the texture.
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.
This recipe is 19 calories per serving.
What To Serve With Pickled Cucumber
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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Other Recipes You Might Like
Pickled Cucucmber
Ingredients
- 8 oz (230g) cucumber
- 1 teaspoon salt
- 1 tablespoon sugar
- 2 teaspoons Chinese rice vinegar , or apple cider vinegar
Instructions
- Rinse the cucumber thoroughly under cold running water, then slice it into thin slices.
- Transfer the sliced cucumber to a bowl, add the salt, and mix well. Set aside for 30 minutes.
- Drain the water that seeps 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I truly like this recipe. The explanation for doing the few steps is excellent.
Thanks.
How long does it take the cucumbers to pickle once all steps are followed?
Follow the recipe.
Look so yummy.
Hi! This looks so good and I want to make it. I am wondering how long can this stay in the refrigerator? And how can it be stored?
Yes, for a few days.
I like pickles this one is straight forward and simple to make thank you
PS: I like kimchi recipe please
I plan to make kimchi soon.
I really want to make this. Do I have to rinse out the cucumbers after draining away the water that they are salted in? Before adding in vinegar and sugar?
No need to rinse.
Thank you for sending out this recipe. I have been looking for simple cucumber recipes that I could use for my new way of eating. I substituted the sugar with stevia and the cucumbers are delicious. Now, I can’t stop eating the cucumbers even when they are not cold.
Awesome thanks for trying my recipe!
This goes very well with Vietnamese food eg Banh mi, shaking beef and so on.
I agree, it’s very versatile.
Love it