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!
I’m skeptical about only soaking 15 minutes with salt—my cucumbers stayed kinda watery. Flavor was fine, just texture not as crisp. Maybe thinner slices or more time?
These turned out super crisp and tangy—exactly the vibe I wanted. The sesame oil really makes it. I let mine sit closer to 3 hours and it got even better.
Mine came out crispy too! Also agree—sesame oil is the secret. I usually do 2–3 hours like you and it just tastes more “pickled.”
Simple and quick! I used white vinegar because that’s what I had. Tastes just fine.
Didn’t turn out right. I misread the amount of vinegar and used too much sugar. 😂
Quick, easy, and fresh! 10 stars if I could!
Pretty tasty, but mine turned out a bit watery even after patting dry. I think I didn’t drain/rinse thoroughly enough—still, the flavor was solid.
That sounds like the exact thing I’ve run into—if the rinse/pat-dry isn’t thorough, they can stay watery. Try salting a little longer (like 20 min) and rinse until the water runs pretty clear, then really blot.
Mine never gets watery… maybe you sliced them too thick? Like, if it’s chunky it holds more water. Also I just skip the rinse sometimes lol, but yours still tasted good so you’re close!
Eh, they were okay. I thought they would be crunchier. Mine turned out kinda soggy.
This is a lot of garlic for cucumbers. I personally only used 1 clove. Turned out fine and not overpowering—just adjust to your own mouth.
Totally agree—2 cloves was a bit intense for me. I started with 1 and it’s way more balanced. Appreciate the tip!
Pickled cucumbers? Isn’t that just pickles? What’s up with the fancy names? 😂
I followed the recipe but added a bit of ginger. Not really my thing, maybe too much garlic for me?
I dunno… they turned out kinda soggy for me. Maybe too much salt? Not sure I’ll try again.
Is it supposed to be this watery? I feel like I did something wrong.
Great recipe! FYI, you can also add some chopped carrots for color. 👍
I’m not a great cook but this was easy to follow! My fam loved it! 👏
These pickles reminds of my Grandma’s kitchen. Miss her so much. Thanks for sharing this recipe! ❤️
I guess it’s okay but I usually prefer sweet pickles. Not my fam’s fave.
Sweet pickles are sooo much better! I don’t get why anyone would choose this. But hey, to each their own right?
I think they’re delicious! The vinegar and garlic combo is amazing. Maybe your family just needs to try them more? Don’t give up on these!
Crunchy little bites—this nailed the classic tangy vibe. I let mine sit overnight and the flavor got so much better.
I tried the overnight sit thing too but mine got kinda watery? maybe i didn’t pat dry enough. also i used regular vinegar and i swear the soy was too much… still edible tho.
Totally agree—those overnight ones are next level. The tang really mellows into something addictive. I did mine with a little extra garlic and it was perfect.
So easy! I had cucumbers go soft in the fridge but this turned them into something snackable.
These cucumbers are so refreshing! I loved how crunchy they were. Will definitely make again.
Yummy and crunchy! Use fresh cucumbers for the best taste. Second batch going in the fridge now!
Easy to make and great flavor! I added a little more sugar and a splash of hot sauce. Yum!
Sounds delicious! Love the addition of hot sauce, gives it a kick! 🌶️
This is the best side dish ever! My family loved it! Perfect for summer BBQs.
I’m glad you enjoyed it! This dish really is a crowd-pleaser at BBQs. I always make a double batch!
So easy to make! I’m not a cook but even I got it right. Thanks!
That’s awesome! I’m glad it worked for you. 🥒
I think I used too much vinegar… 😩 Not a fan, but maybe I’ll try again with less.
I think you just need to adjust the vinegar next time! It can be really strong. Don’t give up! 😊
These are so crunchy and tasty! I love them!
Super refreshing! The 15 minutes salting step really makes a difference—nice crisp crunch even after chilling. I added extra garlic and it tasted like my favorite takeout.
Well, I thought these were kinda bland. No offense, but not my favorite. Gonna stick to my usual salads.
I made these for my family and everybody gobbled them up! Just the right kick with the red pepper flakes.
I’m not a fan of cucumbers…too much vinegar for my taste.
These are good but I might add a splash of chili oil next time. Also, my cucumbers weren’t thin enough so texture suffered.
Cucumbers?? No thank you, I prefer my pickles more…pickle-y than this.
I can’t believe how easy this was! I used red wine vinegar instead and it was still good.
I don’t know about the sugar. Seems weird to mix it with soy sauce. I might try without it.
Nah, sugar with soy sauce? That’s not how I roll. I prefer my pickles without any sweet stuff. Just vinegar and salt!
I totally get what you mean! The sugar can be a bit odd in savory dishes, but it really balances the flavors. You should give it a shot!
How long can I store them in the fridge? I made a big jar and don’t want them to go bad.
You can store them in the fridge for about a week. Just make sure they’re submerged in the marinade!
I think they go bad in 2-3 days??? I wouldn’t risk it, maybe make less next time? 😬
Good recipe but too many steps. Ain’t nobody got time for that! 🌪️
Ate these at a friend’s house, now I’m trying to make my own. Cucumbers not crunchy enough though, should I add more salt?
I used lime instead of vinegar by mistake and they still turned out great!
These came out super crisp and tangy. I added a tiny bit more garlic and it was perfect with some sesame seeds on top. Definitely making again!
I dunno, they were kinda bland. Maybe I used too much vinegar? 🤷♂️
I think the vinegar is a key part, but maybe try less next time? More sugar could help too! 🤔
Not spicy enough for me. I added more red pepper flakes but still needed something. Maybe ginger next time?
Aw man, I thought it was spicy enough as is. But ginger sounds interesting!
I agree! I like it spicy too. I usually add chili oil for an extra kick!
Cucumbers?! Who eats those? Just give me fries plz.
🥒👍
These are so good! I love pickled cucumbers! 😍
I dont kno if I did it right but they tasted okay to me. Just like pickle flavor but not much else. Confusing.
Don’t worry! Pickle flavor can be strong but that’s the point. Maybe add more sugar next time to balance it out! 😊
These are sooo good! I made them for a BBQ and everyone loved them. Will definitely make again!
Used regular cucumbers instead of medium. Is that a no-no? They were a bit bit too watery.
I followed the recipe but they came out too salty. Maybe less salt next time? 🤔 Anyone else had this problem?
Wow, so simple. I didn’t have rice vinegar so I used what I had and it turned out decent. Would eat again.
Omg yumm! I added some chili oil for extra heat and it was fire! 🔥 My family loved them!
These are the best pickles ever! Super crunchy and tasty. Will make again! ❤️
I made these too! They were crunchy but kinda salty for my taste. Next time I’ll use less salt. 😅
Best pickles? Really? I don’t know, I think they are overrated. Gimme dill pickles anyday! 😒
Too spicy for my kids, but I liked ’em! Just cut back on the red pepper flakes if you have little ones.
Wow, just wow! Who knew cucumbers could be this good? I’m hooked!
Red pepper flakes were a mistake for me—too spicy. If you’re sensitive, go easy or omit. Otherwise the mix tastes legit.
Not a fan, they were too sour for me. Maybe I added too much vinegar?
Mine tasted a little bland—needed more sugar or more garlic. I also think my sesame oil was weak.
So simple! The 15 minutes with salt actually makes a difference. Mine weren’t soggy at all after refrigerating.
Mine were soggy at first, but I think I didn’t rinse well enough. Next time I’ll pat way drier before adding the vinegar—salt + fridge time sounds legit though.
Totally agree—those 15 minutes make a huge difference. I did 10 and thought “meh,” then tried 15 and they came out crisp. Great tip!
These are so refreshing! Perfect for summer BBQs. 😍
Is the vinegar necessary? I don’t like the taste of vinegar…
I hate vinegar too. I just use extra soy sauce and it still tastes great! Who needs vinegar?
You could try leaving out the vinegar, but it adds a nice tang that balances the flavors. Maybe use lemon juice instead?
Pretty good, but I think 1 hour wasn’t enough for me. After 3 hours it tasted way more “Chinese pickles” style.
Why rinse if you already salted them? Wouldn’t that remove the flavor? I’m confused but it still worked I guess.
These are so delicious! Just made them and they are the perfect side dish for BBQ. Will definitely make again.
I’m glad you liked them! They’re so refreshing, especially in summer. 🍽️
I tried this recipe, but mine didn’t turn out well. The cucumbers were too soggy. 🤔
Not bad but mine came out too salty even after rinsing. Next time I’ll use a tiny bit less salt to start.
Simple and delicious! Perfect for hot summer days. 🥒👌
I didn’t have sesame oil so I used olive oil and… yikes. The smell was way off. Would not recommend swapping like that.
Ugh, yeah sesame oil is pretty specific. Olive oil can get kind of sharp—your “smell was way off” checks out. I’d stick with toasted sesame if you can find it, even a small amount.
Wait, I thought any oil would work as long as it’s flavor oil? Maybe I’m doing pickles wrong 😅 Olive oil always tastes fine to me. But yikes, if the smell was off then yeah, don’t swap.
I followed the recipe exactly, but mine turned out too salty. Maybe I rinsed them too much? Not sure.
I think rinsing them too much can definitely make them salty. Maybe try less salt next time? I had a similar issue but it was great after adjustments!
Made this for the family and everyone ate it all! Really easy and quick to prepare. Thanks!
Good idea with salting first. I was worried it’d be too salty, but rinsing and patting dry fixed it. Next time I’ll add a little more red pepper flakes.
Yes! I always do the salt + quick rinse trick—keeps them crisp and not overly salty. And red pepper flakes at the end of the marinade is a great call for adjusting heat.
Yuck! I don’t understand how people like pickles. This was a waste of cucumbers 😔
The garlic + sesame combo is AMAZING. I added extra pepper flakes like the recipe said optional, and now it’s spicy-spicy in a good way.
Not sure what the fuss is about. They taste just like pickles, but cucumbers? 🤨
I love pickled cucumbers! But this recipe is too complicated for something so simple. Just salt and vinegar should be enough. #KeepItSimple
Wow, I didn’t think it would be so easy! Thanks for sharing!
I’m glad you found it easy! It’s really a quick recipe. Do you plan on trying anything else with cucumbers?
Easy? I dunno, I think you can mess it up if you don’t rinse the salt right. But hey, good luck!
Super easy and quick! Perfect for summer BBQs, my friends loved them.
Glad to hear you enjoyed it! It’s super refreshing for summer gatherings. I’ll definitely make this again!
These cucumbers are delicious! I added some ginger for extra flavor and it was a hit!
Ginger sounds like a great addition! I never thought of that. I’ll try it next time!
Pretty good! Mine weren’t as flavorful as I hoped—next time I’ll let them sit longer than an hour. Still a great quick side.
Simple and delicious! My new favorite side dish! 👍
This recipe took me back to my childhood! My grandma used to make these all the time, thanks for sharing! 🌟
I used white vinegar and it’s still good. The soy sauce + sesame oil combo is such a classic. Easy and refreshing.
Not gonna lie, I was skeptical about the sugar + vinegar combo. But wow it balanced out nicely. Also the sesame oil smell is awesome.
Totally get the skepticism—sugar + vinegar sounds weird on paper, but it makes sense once everything marinates. I tried this and the flavor balance was on point. The sesame oil really brings it together.
Wait, so you rinse after salting? I always skip that step and it still tastes fine… maybe I’m doing it wrong though 😅 Either way, I love pickled cucumbers. Sesame oil smell is the best part, agreed.
Pretty good, but I think 1 hour wasn’t enough for me—flavor was still mild. Next time I’ll do overnight in the fridge. Also patting dry really matters.
Pretty good, but I think my slices were too thick. Still tasty though—sweet-salty and tangy. Next time I’ll go thinner and maybe reduce the soy a bit.
Mine came out too salty even after rinsing. I think I let the cucumbers sit longer than 15 minutes. Still tasty though.
Mine turned out kinda watery even after patting dry. Maybe I didn’t rinse enough? Still edible, just not as crisp. Flavor was decent.
Wow super easy. I didn’t even measure the garlic and it was still good. 10/10 would make again.
Totally agree—these are so forgiving. I usually eyeball the garlic too and they still slap. 😄
Not gonna lie I measured wrong and used too much salt before rinsing… still edible though. The sweetness balance helped. Would recommend following the rinse step carefully.
Glad it still worked out! I always forget how much salt cooks out—rinse step is clutch. Thanks for the real-life update.
Wait you measured wrong and used “too much salt” before rinsing and it was still edible?? I feel like my batch would’ve been ruined 😅. I’ll follow the recipe exactly next time. What brand/size cucumbers did you use?
I added a bit of ginger to the marinade and it gave a nice kick! Will definitely make again.
Really? Ginger? That doesn’t seem right for pickles… but whatever works!
Ginger sounds like a great idea! I’ll have to try that next time!
Not sure about 1 hour—feels like the cucumbers need longer to really pick up the marinade. Also I accidentally used regular soy sauce and it was saltier than I expected.
I used white vinegar instead of rice and it still worked, but the flavor was a bit sharper. Next time I’ll go with rice vinegar.
Made this with my kids! A bit too salty for us, but they had fun slicing!
Sounds like a fun time even if it was salty! Next time, maybe try less salt before rinsing? 😊
So easy. 1 hour in the fridge and it’s already tasty. The red pepper flakes are optional but I liked the little kick. 10/10
Agreed—this is one of those “set it and wait” recipes that turns out so good. I used extra red pepper flakes and it was perfect with dinner. Thanks for sharing!
I used white vinegar like it says and it’s still great. Garlic + sesame oil combo is doing the heavy lifting.
So crisp and refreshing—exactly what I want with Chinese takeout. The garlic + sesame oil combo is perfect. I let mine sit overnight and it got even better.
I tried it but mine was kinda salty—maybe I didn’t rinse enough? Also I used regular vinegar and it felt too sharp. Still good though!
Yes!! That garlic + sesame oil combo really makes it taste like takeout. I usually do an extra hour, but overnight sounds amazing.
I followed the steps but mine tasted a little too salty even after rinsing… maybe my cucumbers were small? Could’ve patted them drier too. Flavor is still nice.
That sounds like it could’ve been a combo of smaller cucumbers (less water, so the salt concentrate stays) and not fully drying. Next time try rinsing a bit longer and patting until they’re really dry—also consider using low-sodium soy or reducing it to 1/2 tbsp.
Mine always comes out salty if I don’t do the “pat dry” part. Also 1 tsp salt for 2 cucumbers seems a lot—maybe use 3/4 tsp? Just saying, my first batch was… rough lol.
Pretty good, but I think 1 teaspoon of sugar is a lot for my taste. Next time I’ll start with 1/2 tsp. Still refreshing though!
I think 1 tsp is exactly right, like sweet-salty balance. If you cut it too much the vinegar taste just punches you 😅 but hey, tastes differ!
Totally get that—1 tsp sugar is definitely noticeable depending on how tart your vinegar is. Starting with 1/2 tsp sounds perfect.
These turned out super crunchy and tangy—exactly what I wanted. I didn’t have rice vinegar so I used white vinegar and it was still great. The garlic + sesame oil combo is addictive.
These pickled cucumbers are so refreshing! I made them for a summer picnic and everyone loved them.
Five stars? Easy. Like… why is this so good 😅
Right?? The salt + vinegar combo does magic. After an hour they get super crisp and tangy 😅
Tried this with rice vinegar and it tastes super fresh—like the classic crunchy pickles from takeout. I added a little extra garlic and it was perfect.
Okay, I’m confused—do I rinse after salting? The recipe says yes, and I almost skipped it. Glad I didn’t.
I tried it and… meh. The vinegar flavor was kind of sharp and dominated everything. Maybe I used too much vinegar or didn’t balance the sugar enough.
This is giving me “lazy kimchi vibes” but without the cabbage 😅 I like it. Could use a touch more sweetness for my palate.
Hmmmm not sure if I like the sesame oil in this. Is it necessary? I think olive oil would work too!
This recipe is simple, but it tastes authentic. I made it for my family and everyone kept asking for more. Will definitely repeat.
Simple is right, but I think 1 hour is a little short—mine tasted way better after like 3-4 hours in the fridge. Still authentic though.
Yes! The 15 min salt step makes such a difference. Mine didn’t last long either—everyone kept going back for more.
These are the best pickles I’ve ever made! So crisp and refreshing! I’ll never buy store-bought again.
Disappointing… my cucumbers turned all mushy. Did I leave them too long?
Not gonna lie, I’m skeptical about vinegar cucumbers being “pickled” in only an hour. But yeah… it worked. Crunch stayed. Weirdly good.
I dunno, these felt kinda bland to me. Maybe I added too much salt?
5/5 would eat again
5/5 is right—these are so tangy and crunchy. I added a tiny extra garlic and it was perfect 👌
Mine came out kinda soft. I don’t know why—maybe I sliced too thick or didn’t refrigerate long enough. Still edible but I wish it was crunchier.
Maybe you used too much vinegar? Mine always gets mushy if I don’t use rice vinegar. Also cutting thicker rounds makes it less crunchy for sure.
Hmm soft can happen if they weren’t dried well after salting. I pat mine *really* dry with paper towels, then let them chill at least 2 hours—usually gets that more crisp bite.
I followed it exactly and it came out great. However I used rice vinegar and it was a little too strong for my husband’s taste, so we’ll lower vinegar next batch.
Not gonna lie, I was skeptical about slicing them that thin, but it worked. The vinegar flavor is strong in a good way. Yum.
Same! I was thinking “thin slices = mush,” but the vinegar + salting actually keeps them crisp. That tang is dangerously good 😄
I tried it and the vinegar was wayy too strong for me, like I could taste it before I even chewed. I’ll do less vinegar next time. Still pretty tasty though.
I needed these yesterday for a party but forgot! Ahh, next time for sure! 😩
You should’ve just made it anyway, it’s super quick! Only takes an hour, right?
Oh no! That’s a bummer! These would have been perfect for a party. Definitely try them next time! 😄
This is basically refrigerator pickles, right? Because I expected more “pickled” punch. Still tasty, but not life-changing.
Rice vinegar or white vinegar… I used white and it’s okay, but it tastes more “quick pickle” than Chinese-style to me. Next time I’ll buy proper rice vinegar.
Good call on the vinegar—rice vinegar is usually milder and less “sharp” than white, so I agree it can taste more Chinese-style when you use the right one. Next time you’ll probably notice the difference right away.
I just used regular distilled white vinegar once and it was… fine, but yeah it was more like fast pickles. I still think adding a pinch more sugar (or a bit less garlic) could balance it even without rice vinegar though.
Didn’t have rice vinegar, so I used white—not the same but still okay. Kinda watery tho.
I’ve used white vinegar too and it turned out great! Just let it marinate a bit longer.
Not bad, but I wasn’t wowed. The cucumbers stayed kind of raw for me, maybe because I only chilled them about 45 minutes.
I followed it mostly, but I forgot to pat them dry and mine got a little watery. Flavor was fine though—just less “snappy.”
Honestly, I thought vinegar+soy would make them taste weird, but it’s actually good. The garlic and sesame oil really pull it together.
I followed it exactly and it’s very tasty. The red pepper flakes are optional but honestly I’d keep them for sure.