Description
Enjoy a refreshing, no-cook Asian quick pickled cucumber recipe that combines crisp cucumbers with a zesty, tangy, and slightly sweet marinade featuring ginger, garlic, rice vinegar, and sesame oil. Perfect as a snack, side dish, or sandwich topping, this vegan-friendly recipe brings vibrant Asian-inspired flavors to your table in just about an hour.
Ingredients
Cucumbers
- 12 ounces thin-skinned cucumbers (about six small or two long English cucumbers)
- 2 Tablespoons salt
Pickling Marinade
- 1 cup rice vinegar
- 2 Tablespoons lite soy sauce
- 2 Tablespoons sesame oil
- 1½ Tablespoons agave syrup
- 1 Tablespoon ginger paste or 1-inch fresh ginger
- 3 cloves garlic, minced
- ½-1 teaspoon red pepper flakes
- ½-1 cup cold water
Optional Garnishes
- Sesame seeds
- More red pepper flakes
- Sliced shallots
- Chopped green onions
Instructions
- Prepare Cucumbers: Wash the cucumbers thoroughly and cut off the ends. Leave the skin on; optionally run a fork down the sides for texture. Slice the cucumbers thinly using a knife, mandoline, or vegetable peeler to about a quarter-inch thickness.
- Salt the Cucumbers: Place the sliced cucumbers in a bowl and sprinkle evenly with salt. Toss to coat and let them sit for 15-20 minutes to draw out excess moisture.
- Mix the Marinade: While cucumbers rest, whisk together rice vinegar, lite soy sauce, sesame oil, agave syrup, ginger paste, minced garlic, and red pepper flakes in a separate bowl.
- Combine Cucumbers and Marinade: Using a slotted spoon, transfer the cucumbers to the marinade, discarding the salty liquid left behind. Toss well to ensure all slices are coated evenly.
- Marinate: Put the cucumbers into a container with a lid, pour cold water over just to cover them (about ½ to 1 cup), and give a gentle stir. Let them marinate at least 30 minutes to 1 hour in the fridge, or longer for stronger flavor.
- Add Garnishes and Serve: Before serving, optionally top with sesame seeds, red chili flakes, sliced shallots, or chopped green onions for additional flavor and visual appeal.
Notes
- Use thin-skinned cucumbers like Persian, English, or small pickling cucumbers for best results.
- These pickles are great as a side dish, snack, sandwich condiment, or in plant-based bowls.
- Adjust pickling time and slice thickness to customize flavor intensity and texture.
- Although the recipe contains a high amount of salt initially, much of it drains off and does not remain in the final product.
- Experiment with the seasoning—add more or less spice, sweetness, or acidity based on personal preference.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Snack
- Method: No-Cook
- Cuisine: American, Asian Fusion
