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Looking for an easy, crisp, condiment to add to your sandwiches, burgers, or just as a delicious crunchy vegetable side to rice? These Korean inspired pickled cucumbers are exactly what you need to make! Only a few ingredients and they're ready to consume the very next day.
I am a sucker for anything pickled. Especially straight up pickles or pickled cucumbers if you will. I decided I didn't want to rely on store-bought pickles anymore, because I'm so picky about taste and texture, and the fact that anything I seem to enjoy ends up never being stocked again, so I made my own!
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I love serving these pickled cucumbers with my pan fried tofu and a side of rice, as well as using them for my eggless salad sandwich!
🥘Ingredients
I typically go for the cucumbers that are not wrapped in unnecessary plastic, which is usually the seedy ones. You can opt for the English Cucumbers (usually individually wrapped) or even the baby ones that come in 5's. Whatever is available to you, you can use.
I am using regular cane sugar, you can try a sugar substitute, but be aware that the flavor may not be what you were expecting. Or then again if you're used to it, perhaps it's fine.
I feel rice vinegar is crucial here, however, you can use regular white vinegar or apple cider vinegar if you do not have access to rice vinegar. Also make sure the rice vinegar is not seasoned. Seasoned rice vinegar has sugar and salt added.
Not pictured is Boiling hot water. This is key. The reason these pickles are quick, is because of this hot water which slightly softens the cucumbers while still keeping them crunchy and allows them to be tangy pickles within 15 minutes to 24 hours.
Please see recipe card below for exact measurements.
🔪Instructions
Step One - Slice your cucumbers however you wish, then fill ¾'s of the way with boiling hot water.
Step Two - dump in the vinegar.
Step Three - then, add the sugar.
Step Four - and finally the salt!
Step Shake - Place a lid on your container (preferably one that doesn't leak) and give it a good shake. Not too hard, just enough to mix the sugar, salt and vinegar around. Then place in the refrigerator! You should be able to enjoy within 15 minutes - 24 hours!
👩🏻🍳Chef's Note
Want your pickles tangier? Less water, more vinegar!
📖Substitutions or Variations
What more can you do with an already delicious container of pickles? Well, I'm glad you asked!
- Add some chili flakes! Some gochugaru flakes or Gochujang paste will add a delicious spicy factor to your pickles if you're into that! If you can't find gochugaru or gochujang, you can use basic red pepper flakes to get a good spice.
- Add some garlic! Either fresh or powdered. Whichever is easiest/available to you.
- Add dill! Again, fresh or dried will work.
- Peppercorns are a common addition in pickling, give it a go!
- Add other veggies! Seriously, some of my favorites are red bell peppers, bok choy (stems only, I use the leaves for sauteing), onions, jalapenos, etc. The options are pretty endless.
- Toasted sesame oil or sesame seeds!
Check out some of my other condiments!
🍱Storage
Refrigerator - store in an airtight container for up to 2 weeks. If they start to smell funny, have a weird color liquid or is cloudy, or if the cucumbers or other vegetables start to turn brown.
Do not Freeze.
❓Frequently Asked Questions
Typically, regular canning is a process that makes the product shelf stable and even after opened can last months in the fridge. Quick pickles or pickled veggies have to be refrigerated and consumed within a couple of weeks.
Short answer, maybe? You would be best following a true canning method recipe for doing so, though, as I do not include instructions for traditional canning here.
If you've tried this recipe and enjoyed it, I would love it if you could rate it 5⭐⭐⭐⭐⭐ and leave a comment! It's a great, and free way to support me!
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📖 Recipe
Quick Asian Inspired Pickled Cucumbers
Equipment
- 1 bowl or container
- 1 Knife
Ingredients
- 1 whole cucumber
- 1-1.5 cups boiling hot water
- ½ cup rice vinegar more for extra tangy
- 1 teaspoon salt
- 1 Tablespoon sugar
Instructions
- Boil some water if you don't already have it.1-1.5 cups boiling hot water
- Cut the cucumbers into thin slices. I like to aim for around ½ inch thick or smaller.1 whole cucumber
- Add the cucumber slices to your container of choice, then add the boiling water.1-1.5 cups boiling hot water
- Add in all other ingredients, then place on the lid.½ cup rice vinegar, 1 teaspoon salt, 1 Tablespoon sugar
- Make sure your container is well closed, and give it a little shake to get everything well mixed around, then place your cucumbers in the refrigerator to marinate.
Notes
- This recipe is honestly super easy and you really can't mess this up. It's okay if you added a little too much water, or too much vinegar. Your pickles should still turn out delicious!
- Don't forget to add in any other flavors you might enjoy, especially if you want a spicier pickle! Add in some red pepper flakes, or gochugaru. 1 teaspoon of either should be a good amount.
- For a tangier pickle, add less water and more vinegar.
- Storage - keep in the refrigerator for up to 2 weeks, or until the liquid starts to smell off, the water or the cucumbers start to brown a bit. Do not Freeze.
Nutrition
What's up! My name is Bree, and I run this kitchen! I love sharing my recipes with you and I hope you enjoy them. You can follow me on Facebook, Pinterest, or Tumblr. Get to know more about me and this site if you'd like. Thanks, bud!
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