When it comes to balanced flavors, Asian recipes usually do it right. The sweet, the salty, the sour and tangy… it is all represented in a way that comes together deliciously. We all know how much we love sweet and salty, but the sour and tangy notes can be just as important. These Asian sweet and sour pickled cucumbers make a wonderful addition to so many dishes that are craving something to push the flavors over the top.
Let’s get started…
Begin by thinly slicing 6 mini cucumbers and gather 1 cup of seasoned rice vinegar, 2/3 cup of granulated sugar, 1 tablespoon of ginger paste, 1 tablespoon of finely minced garlic, 1 teaspoon of salt, 1/2 teaspoon of whole peppercorns and 1/4 teaspoon of red pepper flakes.
Combine everything but the cucumbers in a medium glass bowl and whisk vigorously until the sugar and spices are fully incorporated into the vinegar. Add the thinly sliced cucumbers and use the whisk to gently press them down to ensure that they are all coated in the brining liquid.
Cover the bowl and refrigerate until you are ready to enjoy them! Technically, they are already becoming delicious after an hour or so, but they will get better and more fabulous when left to pickle for a day or more.
When the cucumbers hang out in the brine for more than 3-4 days, they will begin to loose their crispness, but this is something that doesn’t bother me, because the flavor is so fantastic.
These pickles are salty, tangy and perfectly sweet. They make a wonderful addition to rice bowls, tucked into a sushi roll, chopped into a salad or served along side soups or sandwiches.
Do yourself a favor and whip up a batch of these sweet and sour Asian pickled cucumbers and start adding some sour notes to your favorite dishes. You will be so glad that you did…
Sweet & Sour Asian Pickled Cucumbers
Ingredients
- 6 mini cucumbers, thinly sliced
- 1 cup of seasoned rice vinegar
- 2/3 cup of granulated sugar
- 1 tablespoon of ginger, pasted or grated
- 1 tablespoon of garlic, finely minced or grated
- 1 teaspoon of salt
- 1/2 teaspoon of whole peppercorns
- 1/4 teaspoon of red pepper flakes
Instructions
- Combine everything but the cucumbers in a medium glass bowl and whisk until the sugar and spices have been fully incorporated
- Add the thinly sliced cucumbers and press down to ensure they are all coated in the brining liquid
- Cover the bowl and chill in the refrigerator for at least 1 hour and up to 3 days
