Quick Asian Pickled Cucumbers
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.
Servings: 4 servings
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
If using unseasoned rice wine vinegar, stir a bit of sugar into the pickling mixture.
