Asian Pickled Cucumbers

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A tangy, delicious and easy-to-make

Course condiment, Side Dish

Cuisine Asian

Prep Time 5

Cook Time 0

Refrigeration time 30

Total Time 35

Servings

Calories 67kcal

Author Marlynn Schotland

Equipment

1 mason jar

Ingredients

1 cup rice vinegar
1 shallot, thinly sliced
½ cup granulated sugar
1 teaspoon kosher salt
2 English cucumbers, thinly sliced
⅕ dried red chili flakes

Instructions

Toss all of the ingredients together in a large bowl until well combined.
Add the ingredients to a large mason jar or other airtight container, and secure the lid.
Refrigerate for at least 20 minutes, and store in the refrigerator for up to 3-5 days.

Notes

Makes approximately enough to nearly fill a 16-ounce mason jar. We estimate this makes approximately 8-10 servings, depending on how you use these Asian pickles.

Storage: Store in an airtight container in the refrigerator for up to 3-5 days. Note that the cucumbers will get softer the longer they are refrigerated in this pickling juice, so enjoy the same day if you want crispier cucumbers.

Ideas for use:

Use to top fried chicken sandwiches or Asian beef burgers.
Serve as a small side salad with any of our Asian recipes, but drain the liquid first if serving as a salad.
Serve it as a relish for Filipino pork BBQ skewers or Thai lemongrass chicken.

Nutrition