• Jul 27, 2023
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Taiwan-style cucumber pickles

This Taiwanese Style Cucumber Pickle recipe offers a quick and easy way to transform simple cucumbers into a tangy, flavorful, and refreshing side dish. Perfect for hot summer days, these pickles are made with an enticing blend of garlic, chili, vinegar, and sesame oil, providing a harmonious balance of flavors.

• 9 ingredients
• 15 minutes
• 4 Servings

Ingredients

2 large cucumbers
1 teaspoon of salt
3 cloves of garlic, minced
1/2 cup of rice vinegar
1/4 cup of sugar
2 tablespoons of soy sauce
1 teaspoon of sesame oil
1-2 teaspoons of red pepper flakes (optional, for heat)
1 tablespoon of toasted sesame seeds

Directions

1. Wash and slice the cucumbers into thin rounds. Place the cucumber slices in a bowl and sprinkle with salt. Toss to combine and let sit for about 10-15 minutes. This process helps draw out excess water from the cucumbers.
2. After the cucumbers have sat, drain off the excess water and rinse them under cold water. Pat them dry and place them back into the bowl.
3. In a separate bowl, combine the minced garlic, rice vinegar, sugar, soy sauce, sesame oil, and red pepper flakes (if using). Stir until the sugar is completely dissolved.
4. Pour the mixture over the cucumbers and toss to combine.
5. Cover the bowl and refrigerate for at least 1 hour before serving to allow the cucumbers to marinate in the mixture.
6. Serve chilled. These pickles can be stored in the refrigerator for up to a week.

Notes

Choosing Cucumbers: Look for firm cucumbers without blemishes or soft spots. The English or Persian cucumbers are excellent choices due to their thin skin and fewer seeds.

Salting: Salting and letting the cucumbers sit helps to draw out excess water and makes the pickles crunchier. Don't rush this step, it's crucial for the texture of the final product.

Rinsing: Ensure that you rinse the salted cucumbers thoroughly to prevent the final pickles from being overly salty.

Slicing: Slice the cucumbers as uniformly as possible for even pickling. If you prefer, you can also cut them into larger chunks or spears.

Resting Time: While the cucumbers can be eaten after an hour of resting in the fridge, for a more pronounced flavor, let them sit in the refrigerator for at least 24 hours before consuming.

Storage: These pickles should be kept in the fridge and consumed within a week for the best flavor and crunch.

Experiment: Feel free to experiment with the addition of other flavors, such as adding a bit of minced garlic, sliced chili peppers for heat, or sesame oil for a touch of nuttiness.

Nutrition Detail