Pickled cucumber
This quick and simple pickled cucumber recipe adds a refreshing tang to your meals. Perfect as a side dish or a crunchy snack, these pickles are packed with flavor and can be prepared in just a few minutes.
Equipment
- 1 mixing bowl
- 1 measuring cup
- 1 measuring spoon
- 1 jar with lid for storage
- 1 whisk or spoon for mixing
Ingredients
- 2 medium cucumbers Approximately 400 grams.
- 1 tablespoon salt
- ½ cup white vinegar
- ½ cup water
- 2 tablespoons sugar
- 1 teaspoon sesame oil
- 1 teaspoon crushed red pepper flakes Optional.
- 2 cloves garlic Minced.
- 1 teaspoon grated fresh ginger Optional.
Instructions
- Start by washing the cucumbers thoroughly. Slice them into thin rounds or half-moons, depending on your preference.
- In a mixing bowl, combine the sliced cucumbers and salt. Toss well to ensure all the cucumbers are coated in salt. Let them sit for about 5 minutes to draw out excess moisture.
- In another bowl, mix the white vinegar, water, sugar, sesame oil, red pepper flakes (if using), minced garlic, and grated ginger (if using). Stir until the sugar is dissolved.
- After 5 minutes, drain the cucumbers and gently pat them dry with a paper towel.
- Add the drained cucumbers to the vinegar mixture. Toss to coat the cucumbers evenly.
- Transfer the pickled cucumbers into a jar with a lid. Make sure they are submerged in the liquid.
- Seal the jar and let it sit at room temperature for about 10 minutes to allow the flavors to meld, or refrigerate for longer (ideally a few hours for best flavor).
Notes
The pickles can be stored in the refrigerator for up to one week.
Adjust the amount of sugar or vinegar based on your taste preference for sweetness or tartness.
For added flavor, experiment by adding sliced onions or other spices to the pickling mixture.