Elaine GordonBefore diving into the sweet and sour Asian pickled cucumbers recipe, it’s important to consider what goes well with this tasty side dish. Asian pickled cucumbers are like that friend who can complement any party.
They can liven up a simple rice bowl, add crunch to noodle dishes, or serve as a refreshing accompaniment to grilled meats. Imagine a platter of barbecued chicken wings next to a bowl of these pickles. Perfect, right?
You can also serve them alongside sushi rolls or stir-fried veggies. They make a delightful partner for tofu dishes as well, offering a contrast that balances flavors beautifully. You might even find yourself snacking on them straight from the jar! Now, let’s get started with an introduction to this delightful recipe.
You’ll Also Like These Recipes
Hello there! I’m thrilled to share an easy and delicious recipe for sweet and sour Asian pickled cucumbers. This dish has been a beloved staple in my kitchen for years. It’s a brilliant way to elevate meals with minimal effort. These pickles are both refreshing and tangy, perfect for anyone looking to bring a burst of flavor to their plate.
You don’t need to be a culinary expert to whip these up. I first stumbled upon this recipe in a tiny restaurant tucked away in a bustling street market. The moment I tasted them, I knew I had to recreate it at home.
After several experiments in my kitchen, I settled on this recipe. It’s a simplified version that’s packed with flavor and easy to make. So grab your cutting board, and let’s get pickling!
What is Sweet and Sour Asian Pickled Cucumbers Recipe?
Sweet and sour Asian pickled cucumbers are a quick and simple side dish that embodies the essence of balancing flavors.
This recipe traditionally involves cucumbers steeped in a mixture of vinegar, sugar, and spices, creating a delicious contrast between sweet and tangy. This type of pickling is popular in various Asian cuisines, each offering a unique twist that reflects local ingredients and flavors.
The beauty of this recipe is its versatility. You can modify it with additional spices or alternative vinegars based on what you have at hand. These pickled cucumbers serve not only as a side dish but also as a condiment or snack. Whenever I pop open a jar, the bright, tangy crunch is a burst of joy that instantly brightens my day.
What Makes This Recipe Different From Other Sweet and Sour Asian Pickled Cucumbers Recipes?
While there are countless versions of sweet and sour pickled cucumbers, this recipe stands out due to its balance of flavors and the inclusion of ginger and sesame oil. The fresh ginger brings warmth and brightness, while sesame oil adds depth, enhancing the overall taste profile.
Many recipes rely heavily on sugar and vinegar, but I’ve focused on creating a harmonious blend that highlights each ingredient rather than overpowering them. The addition of shallots provides a pop of flavor, while the red pepper flakes give just a hint of heat. This recipe is crafted not just out of convenience, but from a genuine love for balanced flavors.
Cooking should be both an art and a science. My background as a registered dietitian pushes me to approach recipe development with a clinical mind while still enjoying the creative process. This pickled cucumber recipe is a perfect marriage of those two aspects.
How Does It Taste Like?
The first bite of these pickled cucumbers is nothing short of delightful. You experience an initial burst of tanginess from the vinegar, followed by a gentle touch of sweetness from the sugar. The zest and ginger will tease your taste buds, while the sesame oil adds an earthy, nutty richness. The crispness of the cucumbers makes for a refreshing crunch that is utterly satisfying.
There’s a bright and lively element to every bite, leaving you wanting more. They are pleasingly tart but not overwhelmingly so. It’s this balance that keeps me reaching for the jar again and again.
Ingredients You’ll Need To Make This Dish
Let’s gather our ingredients! Here’s what you’ll need:
- 2 seedless English cucumbers: Cut into thin half-moons or rounds. English cucumbers are less bitter and have a thinner skin, making them perfect for pickling.
- 1 teaspoon lemon zest: This brightens and balances the tangy flavors.
- 1 tablespoon freshly grated ginger root: It adds warmth and a hint of spice.
- 1 cup seasoned rice vinegar: Choose one without added MSG for cleaner flavors. This will be the backbone of your pickling solution.
- 1 small shallot: Peeled and sliced into paper-thin rings. Shallots lend a subtle sweetness.
- 1 tablespoon toasted sesame oil: For nutty depth and aromatic richness.
- 1 teaspoon kosher salt: Finely ground. This enhances flavors and aids in preservation.
- ⅛ teaspoon crushed red pepper flakes: Adds a mild background heat, giving the pickles an extra kick.
- ¾ cup white granulated sugar: Or organic cane sugar for a more natural sweetness.
Feel free to grab these ingredients from your local grocery store or farmer’s market. Freshness matters, especially with vegetables.
Step-by-Step Instructions
Step 1: Prepare the Cucumbers
Start by thoroughly washing the cucumbers. Once they’re clean, slice them into thin rounds or half-moons—whatever you prefer. Aim for uniformity so they pickle evenly. If you see a few seeds, that’s okay! You can remove them if you’d like, but they won’t negatively affect the final product.
Step 2: Mix the Pickling Solution
In a large bowl, combine the seasoned rice vinegar, sugar, salt, and ginger. Whisk until the sugar dissolves completely. The mixture will look cloudy at first, but it will clear up as the sugar fully dissolves. You’ll notice the lovely aroma from the ginger wafting up—this is a good sign!
Step 3: Add the Shallots and Sesame Oil
Next, add the thinly sliced shallots and sesame oil to the vinegar mixture. The shallots will soak up those flavors quickly, turning soft and sweet as they marinate. Stir everything together gently, ensuring the shallots and ginger are well distributed.
Step 4: Combine Cucumbers and Pickling Liquid
Now, it’s time to add the sliced cucumbers to the mixing bowl. Gently toss them in the pickling solution. You want each cucumber slice to be coated, allowing all the flavors to meld. You can use your hands for this step, but make sure they are clean!
Step 5: Store the Pickles
Transfer the cucumber mixture into a clean glass jar. Press down gently to release any air bubbles. Ensure that they are submerged in the liquid. Seal the jar tightly with a lid. If you have extra pickling mixture, don’t hesitate to pour it over the cucumbers.
Step 6: Refrigerate
Place the jar in the refrigerator. These cucumbers need at least an hour to pickle, but for the best flavor, let them sit for at least 24 hours. This allows the flavors to deepen and develop. A quick taste just after making them is tempting, but trust me—the wait is worth it!
Tips & Tricks On Making Sweet and Sour Asian Pickled Cucumbers Recipe
Here are some handy tips to ensure your pickles turn out perfect:
- Use Fresh Ingredients: Fresh cucumbers will yield a crisp texture. Avoid using old, wilted ones.
- Adjust Sweetness or Tang: If you prefer a sweeter or tangier pickle, adjust the sugar and vinegar ratio to your taste.
- Experiment with Spices: Add a few black peppercorns or mustard seeds for an extra layer of flavor. It’s your pickle, so have fun with it!
- Let Them Rest: The longer they sit, the better they taste. Aim for at least a day if you can wait.
- Use Glass Containers: Always store your pickles in a glass jar. Plastic can absorb flavors and odors, impacting the taste of your pickles.
Nutrition Information
If you’re concerned about nutrition, a serving of these pickled cucumbers is low in calories. Made primarily from cucumbers, they are hydrating and provide fiber. Below is a rough estimate per serving (about 3-4 slices):
- Calories: 40
- Total Carbohydrates: 10g
- Sugars: 8g (natural sugars from cucumbers and added sugar)
- Fiber: 1g
- Protein: 0g
- Fat: 1.5g
These numbers can fluctuate slightly based on the exact ingredients used.
How Do I Store This Dish?
Once you’ve made your pickled cucumbers, they need to be stored in the refrigerator. For optimal freshness, consume them within two weeks. The flavors will intensify over time, so they will become tangier, but ensure you give them a sniff before consuming to ensure they are still fresh. If there’s any off-smell, it’s best to err on the side of caution and throw them out.
What Other Substitutes Can You Use in Sweet and Sour Asian Pickled Cucumbers Recipe?
If you find yourself short on any ingredient, here are some substitutes:
- Rice Vinegar: Apple cider vinegar can work, but it has a stronger flavor. Adjust sugar accordingly.
- Sugar: Use honey or maple syrup for a natural alternative. This may modify the flavor slightly but can be delectable.
- Ginger: Fresh ginger can be substituted with ginger paste or even ground ginger, though fresh is preferred for authenticity.
- Sesame oil: Peanut oil or canola oil can be used, but these will alter the flavor profile.
- Cucumbers: You can swap in Korean radish or daikon if you want to experiment with textures and flavors.
Sweet and Sour Asian Pickled Cucumbers
Equipment
- Bowl, Teaspoons
Ingredients
- 2 seedless English cucumbers: Cut into thin half-moons or rounds. English cucumbers are less bitter and have a thinner skin making them perfect for pickling.
- 1 teaspoon lemon zest: This brightens and balances the tangy flavors.
- 1 tablespoon freshly grated ginger root: It adds warmth and a hint of spice.
- 1 cup seasoned rice vinegar: Choose one without added MSG for cleaner flavors. This will be the backbone of your pickling solution.
- 1 small shallot: Peeled and sliced into paper-thin rings. Shallots lend a subtle sweetness.
- 1 tablespoon toasted sesame oil: For nutty depth and aromatic richness.
- 1 teaspoon kosher salt: Finely ground. This enhances flavors and aids in preservation.
- ⅛ teaspoon crushed red pepper flakes: Adds a mild background heat giving the pickles an extra kick.
- ¾ cup white granulated sugar: Or organic cane sugar for a more natural sweetness.
Instructions
Step 1: Prepare the Cucumbers
- Start by thoroughly washing the cucumbers. Once they’re clean, slice them into thin rounds or half-moons—whatever you prefer. Aim for uniformity so they pickle evenly. If you see a few seeds, that’s okay! You can remove them if you’d like, but they won’t negatively affect the final product.
Step 2: Mix the Pickling Solution
- In a large bowl, combine the seasoned rice vinegar, sugar, salt, and ginger. Whisk until the sugar dissolves completely. The mixture will look cloudy at first, but it will clear up as the sugar fully dissolves. You’ll notice the lovely aroma from the ginger wafting up—this is a good sign!
Step 3: Add the Shallots and Sesame Oil
- Next, add the thinly sliced shallots and sesame oil to the vinegar mixture. The shallots will soak up those flavors quickly, turning soft and sweet as they marinate. Stir everything together gently, ensuring the shallots and ginger are well distributed.
Step 4: Combine Cucumbers and Pickling Liquid
- Now, it’s time to add the sliced cucumbers to the mixing bowl. Gently toss them in the pickling solution. You want each cucumber slice to be coated, allowing all the flavors to meld. You can use your hands for this step, but make sure they are clean!
Step 5: Store the Pickles
- Transfer the cucumber mixture into a clean glass jar. Press down gently to release any air bubbles. Ensure that they are submerged in the liquid. Seal the jar tightly with a lid. If you have extra pickling mixture, don’t hesitate to pour it over the cucumbers.
Step 6: Refrigerate
- Place the jar in the refrigerator. These cucumbers need at least an hour to pickle, but for the best flavor, let them sit for at least 24 hours. This allows the flavors to deepen and develop. A quick taste just after making them is tempting, but trust me—the wait is worth it!
Notes
- Use Fresh Ingredients: Fresh cucumbers will yield a crisp texture. Avoid using old, wilted ones.
- Adjust Sweetness or Tang: If you prefer a sweeter or tangier pickle, adjust the sugar and vinegar ratio to your taste.
- Experiment with Spices: Add a few black peppercorns or mustard seeds for an extra layer of flavor. It’s your pickle, so have fun with it!
- Let Them Rest: The longer they sit, the better they taste. Aim for at least a day if you can wait.
- Use Glass Containers: Always store your pickles in a glass jar. Plastic can absorb flavors and odors, impacting the taste of your pickles.
Nutrition
Frequently Asked Questions
1. Can I can these pickles for long-term storage?
Canning this recipe is not recommended, as it hasn’t been tested for long-term preservation. Enjoy them fresh and eat them within two weeks.
2. Can I make these pickles spicy?
Absolutely! Add more crushed red pepper flakes or toss in some sliced jalapeños for a spicy kick.
3. How far ahead can I make these pickles?
You can make them up to two weeks in advance. Flavors improve with time, but remember to store them in the fridge.
4. Do I need to peel the cucumbers?
No need to peel cucumbers! The skin adds a nice crunch. Just give them a good wash.
5. Can I use other vegetables in place of cucumbers?
Definitely! Carrots, radishes, and even bell peppers can be pickled using a similar method. Just adjust your slicing technique for different textures.
Conclusion
Sweet and sour Asian pickled cucumbers are a delightful addition to your culinary repertoire. They’re refreshingly easy to make and offer ample room for customization. Whether you plan to accompany a summer barbecue or jazz up your lunch, these pickles are bound to impress.
Try this recipe, and I guarantee you will have a jarful of bright, zesty goodness that pairs beautifully with whatever meal you concoct. Enjoy filling your plate with flavor, and remember to share with family and friends—though you might just want to keep the jar all to yourself! Happy pickling!
