This post contains affiliate links. Please see our disclosure policy.
Three ingredients, fifteen minutes, and you’ve got yourself some tangy, faintly sweet, endlessly crisp Asian pickled cucumbers. Pile them onto salads and bowls, tuck them into sandwiches, or just set them out alongside something East Asian-inspired, like this rice bowl with salmon or my chicken teriyaki bowls. They’ll earn their keep everywhere!
It’s amazing what a short soak in rice wine vinegar and sesame oil can do for thinly sliced cucumbers. They soak up the best of both ingredients—the vinegar’s faint sweetness and tang, and the oil’s warm nuttiness. They’re ready in as little as 15 minutes, so you can let them sit (tossing them every now and then) while you prepare the rest of your meal. I’m a big fan of adding them to my bang bang salmon bowls or plopping them next to this easy baked miso salmon.
Some Great Reasons to Make These
- They are absurdly simple. Three ingredients, fifteen minutes, and no cooking involved. Just slice, toss, and let time do the rest!
- They’re endlessly useful. These aren’t a one-trick pickle. Rice bowls, sandwiches, salads, a side dish…you’ll be whipping them up for everything.
- The crunch holds up. These stay crisp, even after a day or two in the fridge packed as leftovers. So they add real texture wherever they land.
Tips From My Kitchen
I make mistakes so that you don’t have to! Here are some things I’ve learned while testing this recipe…
- I like using a mandoline slicer so that all of my cucumbers are the same thickness. You can also get a nice, thin slice if that’s what you’re after (which is my preference when using these as a topping for bowls).
- Thicker-cut cucumber rounds will need a little extra time to soak.
Ingredients
A quick look at the essentials before we dive into the recipe:
- Cucumbers: any size will work. Sometimes I use a large English cucumber, or sometimes a few mini cucumbers.
- Rice wine vinegar: you can choose between seasoned and unseasoned. Here are the differences:
- Seasoned: contains added sugar and salt; traditionally used to season sushi rice, but it adds a little sweetness that tames the vinegar.
- Unseasoned: pure vinegar with no extra additives; used when you want total control over the seasoning in a recipe. If you use this variety, you may want to stir a little bit of sugar into your oil and vinegar mixture.
- Sesame oil: you can use toasted for an even warmer, nuttier flavor, or just regular. If you want a bit of heat, use a spicy sesame oil.
How to Make Asian Pickled Cucumbers
Step 1: Make the Pickling Brine.
In a small mixing bowl, whisk together 2 tablespoons of sesame oil and 1/2 cup seasoned rice wine vinegar. If using unseasoned vinegar, add sugar to taste.
Step 2: Slice & Soak the Cucumber.
Thinly slice the cucumber and transfer the slices to a large mixing bowl. Pour the pickling mixture on top and toss to evenly coat the cucumbers. Let them sit for about 15 minutes, or until they’ve soaked up a good amount of brine (which is best decided with a taste test).
How to Use Quick Asian Pickled Cucumbers
- Bowl meals: Ground Chicken Teriyaki Bowls, Bang Bang Salmon Bowls, Healthy Rice Bowl With Salmon, High Protein Canned Tuna Bowl, Sesame Ginger Rice Bowl With Mackerel
- Salads: Citrus Avocado and Mackerel Salad, Grilled Tuna Steak Salad
- Proteins: Baked Miso Salmon, Sheet Pan Salmon With Veggies, Sweet Chili Air Fryer Salmon Bites, Air Fryer Salmon With Orange Honey Glaze, Sheet Pan Sweet Thai Chili Shrimp With Veggies
Storage Tips
Leftover pickled cucumbers can be stored in an airtight container for up to 3 days.
Quick Asian Pickled Cucumbers
Equipment
- 1 mandoline slicer Optional, but recommended for uniform slices
Ingredients
- 1 large cucumber or 3-4 mini cucumbers
- 1/4 cup sesame oil
- 1 cup seasoned rice wine vinegar, *See notes
- Sesame seeds, for garnish (optional)
Instructions
- Add 1/4 cup of sesame oil to a small mixing bowl with 1 cup of seasoned rice wine vinegar. Whisk until well blended. If you're using unseasoned rice vinegar, sprinkle a bit of sugar into the mixture to taste.
- With a mandoline slicer, slice the cucumber into uniform rounds. Transfer the cucumbers to a large mixing bowl. Pour the pickling mixture over and toss to coat evenly.
- Let the cucumbers sit for about 15 minutes, stirring them occasionally, or until they’ve soaked up enough brine (best decided by a taste test).
Notes
More Quick-Pickled Recipes
Appetizers
Quick Pickled Vegetables (Four Ways)
Side Dishes
Quick-Pickled Red Onions
Appetizers
Simple Refrigerator Pickles
Appetizers
