Description
Tangy Asian pickled cucumbers are a refreshing addition to your meals, packed with bold flavors and a satisfying crunch. This quick and easy recipe showcases the crispness of fresh cucumbers, enhanced by a savory brine of seasoned rice vinegar, ginger, and soy sauce. Perfect as a side dish or topping for salads, sandwiches, and rice bowls, these pickles are versatile enough to elevate any casual lunch or festive dinner. Enjoy them as a delightful snack that’s low in calories but full of flavor!
Ingredients
Scale
- 2 English cucumbers
- 1 shallot (thinly sliced)
- 1 cup seasoned rice vinegar
- 2 tbsp sugar
- 1 tbsp grated ginger
- 1 tsp sea salt
- 1 tsp dried red chile flakes
- 2 tbsp soy sauce
Instructions
- Wash the cucumbers thoroughly and slice them into thin rounds (about 1/8 inch thick). Thinly slice the shallot.
- In a medium bowl, combine seasoned rice vinegar, sugar, grated ginger, sea salt, dried red chile flakes, and soy sauce. Stir until sugar dissolves.
- Place sliced cucumbers and shallots in a large bowl or jar. Pour the brine over them, ensuring everything is submerged.
- Cover the bowl or seal the jar and marinate in the refrigerator for at least 2 hours; overnight is best for deeper flavor.
- Before serving, stir well and enjoy on their own or as an accompaniment to various dishes.
- Prep Time: 15 minutes
- Cook Time: None
- Category: Side Dish
- Method: Marinating
- Cuisine: Asian
Nutrition
- Serving Size: 1/4 cup (60g)
- Calories: 20
- Sugar: 3g
- Sodium: 310mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg