Chinese pickled cucumbers are a deliciously tangy and refreshing side dish that offers the perfect balance of sweetness, saltiness, and spice. Often served as an appetizer or a palate cleanser in Chinese cuisine, these pickled cucumbers are incredibly easy to make and pack a punch of flavor. With their crisp texture and zesty marinade, they’re the perfect accompaniment to any Asian-inspired meal or a great snack on their own.
The key to Chinese pickled cucumbers lies in the simplicity of the ingredients. The cucumbers are typically sliced thinly or into small rounds, ensuring that the pickling liquid fully soaks into each piece. The cucumbers retain their fresh, crisp texture, making them incredibly satisfying to eat.
The pickling liquid is a balanced mix of rice vinegar, sugar, soy sauce, and salt, which gives the cucumbers a savory-sweet flavor. Garlic, ginger, and chili peppers are often added for extra depth and heat, creating a wonderful contrast between the tangy vinegar and the spicy notes. A touch of sesame oil or sesame seeds can be included to add a nutty aroma, which elevates the overall taste of the dish.
These pickled cucumbers can be made ahead of time and allowed to marinate in the refrigerator for a few hours or overnight. The longer they sit, the more intense the flavors become. When ready to serve, the cucumbers are typically garnished with fresh herbs, such as cilantro or green onions, to add a bit of freshness and color.
Chinese pickled cucumbers are not only a great side dish but also work wonderfully as a topping for salads, rice bowls, or noodle dishes. They also pair beautifully with grilled meats or tofu, making them a versatile addition to many meals. The tangy, slightly spicy flavors of the cucumbers add a refreshing contrast to richer dishes, making them an excellent complement to a variety of Asian-inspired recipes.
Ingredients
- 2 medium cucumbers sliced into thin rounds
- 1 teaspoon salt for drawing out excess moisture
- 2 tablespoons rice vinegar or white vinegar
- 1 tablespoon soy sauce low sodium if preferred
- 1 teaspoon sugar to taste
- 2 cloves garlic minced
- 1 teaspoon sesame oil
- 1/2 teaspoon red pepper flakes for some heat, optional
Instructions
- Slice cucumbers into thin rounds and place in a bowl. Sprinkle with salt and let sit for 15 minutes to draw out excess moisture.
- Rinse the salted cucumbers with cold water to remove excess salt and pat dry with paper towels.
- In a separate bowl, combine rice vinegar, soy sauce, sugar, minced garlic, sesame oil, and red pepper flakes.
- Combine the cucumbers with the marinade, mix well to ensure all slices are covered, and refrigerate for at least 1 hour before serving.
- Serve cold as an appetizer or side dish.
These are amazing! So crunchy and flavorful. I could eat them every day!
I totally agree! These pickles are so refreshing! I love the spicy kick too!
I tried making these but I must have messed up somewhere. They turned out too salty for my taste.
It’s just cucumbers, how can they be salty? Maybe you should follow the steps more closely.
Sorry to hear that! Maybe you added a bit too much salt during rinsing. Next time, try rinsing them a bit longer. Hope you give it another shot!