Asian Quick Pickled Cucumbers (5-min)

Ingredients

• 1–2cucumbers
• 240 ml (1 cup)white rice vinegar
• as neededwater
• 67 g (⅓ cup), minimumwhite sugar
• 1 teaspoonsalt (or soy sauce or tamari if you need a gluten-free alternative)
• optional, to tasteonions, carrots, radish, chillies, spring onions or other vegetables

Instructions

1. 1

   Wash cucumbers

   Wash the cucumbers thoroughly, taking particular care around the stems. Remove the blossom ends, then slice the cucumbers as thinly as possible; thinner slices pickle more quickly.

2. 2

   Slice vegetables

   Slice the cucumbers and any other vegetables you are using, such as shallots, as thinly as possible. See the tips for a crunchier result.

3. 3

   Shake the brine

   Put the vinegar, water, sugar and salt in a sealable glass jar. Close it firmly and shake until the ingredients are mixed and the sugar has dissolved.

4. 4

   Add the vegetables

   Add the cucumber and any other vegetables to the brine. Serve straight away, or, if you have diluted the brine with water, leave them at room temperature for 15–30 minutes or refrigerate overnight for more flavour.

What are quick-pickled cucumbers?

Quick pickles are vegetables briefly steeped in a vinegar brine rather than preserved for long-term storage. This Chinese-style version pairs cucumber with rice vinegar and sugar for a sharp, gently sweet side.

Thin slices make the brine work quickly, so you can serve them straight away or leave them longer for a mellower taste.

Nutrition and macros by portion

The nutrition label shows one serving as written: 339 calories, 2g protein, 73g carbs, 1g fat.

The cucumber and optional vegetables contribute most of the carbohydrates present in the produce, while the added sugar is the main source of carbohydrate in the brine; the recipe contains little fat and only a small amount of protein. Serve a modest portion alongside a protein-rich main and a source of fibre, such as other vegetables or whole grains, for a more balanced plate.

The brine balance

Vinegar: white rice vinegar gives the brine its clean, tangy base. Sugar softens the acidity, while salt rounds out the flavour.

Water: the recipe leaves the amount flexible. Add it if you want a more diluted brine, keeping in mind that the vegetables will need time to take on its flavour.

Choosing the vegetables

Cucumbers: use firm ones and remove the blossom ends, which the recipe notes can contribute to a softer pickle.

Extras: thinly sliced onion, carrot, radish, chillies or spring onions can join the cucumbers. Keep the slices similarly thin so they are easy to coat in the brine.

Getting the slices right

Even slices: cut the cucumber as thinly and evenly as you can. A mandoline can help, but use its hand guard and take care.

Crunch: for a firmer result, start with crisp cucumbers and avoid leaving the slices in the brine longer than you want. The recipe gives an overnight option for stronger flavour, which will produce a more pickled texture.

When to serve them

Straight away: toss the vegetables into the brine and serve for the fastest, brightest version.

After resting: for a milder flavour, leave them for 15–30 minutes at room temperature, or refrigerate overnight for more flavour. Serve them chilled or at room temperature alongside a savoury meal.

Serving ideas

As a side: these pickles add a refreshing, acidic contrast to rice dishes, noodles or other savoury plates.

As a topping: add a few slices to a bowl or sandwich just before serving, so the brine does not make other ingredients soggy.

Recipe notes & tips

• Cut the cucumber thinly and evenly so the brine coats each slice.
• Shake the sealed jar until the sugar has dissolved before adding the vegetables.
• Taste the brine before pouring it over the cucumbers and adjust the sugar to suit your preference.
• Use a clean glass jar with a tight-fitting lid for mixing the brine.
• Add optional vegetables in thin slices so they are easy to eat with the cucumber.

Variations

• Add chilli: include thinly sliced chillies for a hotter pickle.
• Add carrot: slice it thinly and pickle it alongside the cucumber for extra colour and crunch.
• Include radish: add thin slices for a peppery note.
• Use tamari: replace the salt with tamari if you need the gluten-free alternative mentioned in the recipe.
• Add spring onions: slice them thinly and mix them in with the other vegetables.

Common mistakes to avoid

• Leaving blossom ends on: remove them before slicing, as the recipe notes they can contribute to soft pickles.
• Cutting thick slices: thin slices take on the brine more quickly; slice as evenly as possible.
• Adding vegetables before the sugar dissolves: shake the brine first so it is mixed throughout.
• Diluting the brine and serving immediately: if you add water, allow 15–30 minutes at room temperature or leave it overnight in the fridge for more flavour.
• Expecting a long-stored pickle: this is a quick pickle, so make it for near-term eating rather than treating it as a preserved product.

How to store

Keep any leftovers covered in the fridge and eat them within a few days for the best texture. The recipe also suggests refrigerating the vegetables overnight to develop more flavour; serve them cold or at room temperature.

Frequently asked questions