Quick rice vinegar cucumber pickles

Ingredients

• 1English cucumber, cut into 3 mm-thick slices, or 2 Japanese cucumbers
• 59 ml (¼ cup)water
• 59 ml (¼ cup)rice wine vinegar
• 2 teaspoonskosher salt
• 2 tablespoonsgranulated sugar

Instructions

1. 1

   Mix the brine

   In a bowl, stir together the water, rice wine vinegar, salt and sugar.

2. 2

   Pickle the cucumber

   Put the cucumber slices in a lidded container or a resealable bag. Pour over the vinegar mixture and mix well. Leave to pickle for at least 20 minutes and no longer than 1 hour, then drain and refrigerate or serve straight away.

What are quick cucumber pickles?

Quick pickles are vegetables briefly steeped in a seasoned vinegar mixture rather than preserved for long-term storage. This Japanese-inspired version balances rice wine vinegar with sugar and salt for a sharp, gently sweet result.

Thin cucumber slices take on the brine quickly while keeping some crunch. They make a bright contrast to rich or savoury foods.

Nutrition and macros by portion

The nutrition label shows one serving as written: 41 calories, 0g protein, 10g carbs, 0g fat.

The cucumber contributes most of the small amount of carbohydrate, while the sugar in the brine adds to the carbs; the recipe contains very little protein and no listed fat. Pair a serving with a protein-rich main and another vegetable for a more rounded plate.

Choosing and slicing the cucumber

English cucumber: Use one, sliced about 3 mm thick, as listed. Its mild flavour and relatively small seed core make it a handy choice for quick pickling.

Japanese cucumbers: The recipe gives these as an alternative; use two. Aim for evenly thin slices so they pickle at a similar rate.

Getting the brine balanced

Rice wine vinegar: Its acidity gives the slices their tang. Mix it with the water before adding the cucumber so the flavour is distributed throughout the container.

Sugar and salt: Stir until they are mixed into the liquid. The sugar softens the vinegar's sharpness, while the salt seasons the cucumber.

Keeping the slices crisp

Even slices: Cutting the cucumber to a consistent thickness helps the pieces pickle evenly. A sharp knife makes it easier to keep them uniform.

Short soak: Leave the cucumber in the brine for at least 20 minutes, but no longer than an hour. Drain it before serving or refrigerating, as directed.

How to serve the pickles

Sandwiches: Add them to a banh mi-style sandwich for a crisp, acidic contrast to the other fillings.

Sides and snacks: Serve them beside a meal or enjoy them on their own. Their sweet-sour flavour also pairs well with savoury dishes.

Timing and preparation

The hands-on work is brief: mix the brine, slice the cucumber and combine them. The recipe calls for at least 20 minutes of pickling, so allow that time before serving.

For the best texture, keep the pickling time within the stated one-hour maximum. Drain the slices when they have had enough time in the brine.

Recipe notes & tips

• Slice the cucumber evenly so the pieces pickle at the same pace.
• Mix the brine thoroughly before pouring it over the cucumber.
• Use a container or bag that lets the brine reach all the slices.
• Start checking the flavour after the minimum 20-minute pickle.
• Drain the cucumber before serving to avoid bringing excess brine to the plate.

Variations

• Add chilli: Include a little sliced chilli in the brine for heat.
• Add ginger: Stir in a few thin slices of ginger for a warming note.
• Use less sugar: Reduce the sugar for a sharper, more vinegar-forward pickle.
• Add sesame: Scatter sesame seeds over the drained cucumber just before serving.
• Try another cucumber: Use the two Japanese cucumbers suggested as an alternative to one English cucumber.

Common mistakes to avoid

• Uneven slices: Some pieces pickle faster than others; cut them to a consistent thickness.
• Undissolved seasoning: Sugar or salt may collect at the bottom; stir the brine well before adding it.
• Too little contact: Exposed slices may not pickle evenly; mix the cucumber thoroughly with the brine.
• Leaving it too long: The recipe sets a one-hour maximum; drain the cucumber within that time.
• Serving with excess brine: The pickles can make a sandwich soggy; drain them before adding.

How to store

Drain the pickles and keep them in a covered container in the refrigerator. For the best crisp texture, eat them within a few days; they are served cold, so reheating is not needed.

Frequently asked questions