Pickled cucumber is a refreshing and healthy salad served as an appetizer. Learn how to pickle cucumbers with this easy and fail-proof recipe.
Pickled cucumber is a refreshing and healthy cold appetizer or side dish in Asian cooking.
It’s delightful to have during summertime when the weather is hot.
Pickled cucumbers are popular all over Asia, especially in China, Taiwan, Korea and Japan.
There are regional variations of this dish. They can be spiced up with chili oil, black vinegar, and garnished with sesame seeds.
The cucumbers can be sliced thin, round, or cut into chunks or strips.
This quick pickled cucumbers call for only four (4) basic ingredients:
It’s very easy to pickle cucumbers, all you need is the above ingredients.
First, slice the cucumber to thin pieces. You can also cut the cucumber into strips. It’s really up to you.
Next, add salt to the cucumber and mix well. This step will draw the moisture content in the cucumber out and make the texture crunchy.
The final step is add sugar and vinegar to the cucumber. Stir to blend well and chill in the fridge before serving.
Once you learn how to make pickled cucumber, you will never buy a store-bought version again.
I used small Persian cucumbers. The smaller the cucumber is, the better the texture.
Yes, pickled cucumber salad is very healthy. It’s very low in calories and there is no fat in the recipe.
It’s completely vegan.
This recipe is 13 calories per serving.
Serve this dish with a variety of main entrees. For a wholesome Asian meal and easy weeknight dinner, I recommend the following recipes.
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Prep Time 10 minutes
Additional Time 30 minutes
Total Time 40 minutes
You may also cut the cucumber into strips.
Amount Per Serving Calories 13Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 529mgCarbohydrates 3gFiber 0gSugar 3gProtein 0g