Looking for an easy, crisp, condiment to add to your sandwiches, burgers, or just as a delicious crunchy vegetable side to rice? These Asian inspired pickled cucumbers are exactly what you need to make! Only a few ingredients and they're ready to consume the very next day, which is music to my neurodivergent ears!
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What Can I Serve These Pickles With?
- Eat them with rice bowls.
- Top a delicious vegan sandwich.
- Top some burgers.
- Add to your sloppy lentil joes.
- Or just eat them as they are!
Recipe
Quick Asian Inspired Refrigerator Pickles
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
How Can I Store These For Later?
Refrigerator - store in an airtight container for up to 2 weeks. If they start to smell funny, have a weird color liquid, the liquid is cloudy, or if the cucumbers start to turn brown.
Do not Freeze.
What Ingredients Will I Need?
Ingredient Notes And Substitutions
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.
- 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!
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Step-By-Step 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!
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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.
Sterilization may be crucial for canning, but it's not necessary for refrigerator pickles since they are stored in the fridge and consumed quickly. Just make sure you clean your jars thoroughly.
Check out some of my other condiments!
- Crispy Smokey Tempeh Bacon
- 4 Ingredient Guacamole (No Onion, No Cilantro)
- Quick And Savory Vegan Marinara Sauce
- No Cashews Vegan Cheese Sauce (Secret Ingredient)
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 Pinterest, or Get to know more about me and this site if you'd like. Thanks, bud!
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