asian pickeled cucumbers

You&#039;ll love our Quick Asian Pickled Cucumbers recipe, a delightful blend of flavors and textures. Using thin-skinned cucumbers as the crisp canvas, these quick and easy Asian pickle slices are seasoned with a harmonious combination of salt, rice vinegar, lite soy sauce, sesame oil, agave syrup, minced ginger, garlic, and a touch of red pepper flakes. The result is a zesty, sweet, and tangy profile that enhances the cucumbers&#039; natural freshness. Enjoy these pickles on sandwiches, plant-based bowls, as a side dish, or simply as a satisfying snack, adding a burst of Asian-inspired goodness to every bite.

Quick Asian Pickled Cucumbers

cucumbers (see notes)

Tablespoons salt

rice vinegar

Tablespoons lite soy sauce

Tablespoons sesame oil

1½ Tablespoons agave syrup

Tablespoon ginger paste (or use 1-inch fresh ginger)

garlic (minced)

red pepper flakes

water

sesame seeds, more red pepper flakes, sliced shallots, green onions

prepare cucumbers

Wash the cucumbers and cut off the ends. Do not peel the cucumbers. You can run a fork down the sides for an interesting look. See the blog post for a photo.

slice cucumbers

Slice the cucumbers thinly using a knife, mandoline slicer, or vegetable peeler. The slices should be no more than one-quarter inch thick.

salt cucumbers

Place the cucumber slices in a bowl and sprinkle them with salt. Toss to evenly distribute the salt. Let them sit for about 15-20 minutes to release excess moisture.

make marinade.

While the cucumbers are resting, prepare the pickling marinade. In a separate bowl, mix rice vinegar, soy sauce, sesame oil, agave, ginger paste, and minced garlic. Add the red pepper flakes if you will be using them.

add cucumbers

After the cucumbers have released moisture,  do NOT rinse the salt off, but lift them out of the bowl with a slotted spoon and place the cucumbers into the vinegar mixture. You will be discarding 3-4 tablespoons of salty water from the cucumbers.

add ingredients

After adding the cucumbers to the marinade, toss to coat them evenly. Place the prepared cucumbers in a container with a lid. Pour 1/2-1 cup cold water over the top just to cover the cucumbers. Give it a little stir.  Allow the cucumbers to marinate in the mixture for at least 30 minutes to an hour, or refrigerate for a few hours to intensify the flavors.

Top with optional sliced red chili, sesame seeds, and shallots or chopped green onions for an extra kick and visual appeal.

I love cucumbers and this is yet another fantastic way to enjoy them.  The flavor combination makes my mouth water just thinking about it. Outstanding!

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