Sweet and Sour Asian Pickled Cucumbers
A refreshing and zesty dish perfect for summer, combining sweet and tangy flavors with nutritious ingredients, making it a great side or topping for various meals.
Ingredients
Pickling Ingredients
- 1 cup seasoned rice vinegar Adds tanginess and sweet flavor.
- 3/4 cup granulated sugar Balances the acidity for a mellow sweetness.
- 1 tablespoon grated ginger Provides warmth and a fragrant kick.
- 1 teaspoon kosher salt Enhances all the flavors evenly.
- 1/8 teaspoon dried red chile flakes Adds a hint of spice for depth.
Cucumber Preparation
- 2 medium seedless English cucumbers Crunchy base for pickling.
- 1 small shallot For a mild, sweet onion flavor.
Instructions
Preparation
- Wash the cucumbers thoroughly under cold water to remove any dirt.
- Slice the cucumbers thinly, aiming for about 1/8 inch.
- Peel and thinly slice the shallot, creating delicate rings.
- In a mixing bowl, combine the sliced cucumbers and shallot, and toss gently.
Cooking and Assembly
- In a saucepan over medium heat, combine seasoned rice vinegar, granulated sugar, grated ginger, kosher salt, and dried red chile flakes.
- Stir the mixture until the sugar dissolves and it comes to a gentle boil, approximately 4-5 minutes.
- Once bubbling, remove the saucepan from heat and pour the hot liquid over the cucumber and shallot mixture.
- Toss everything together until the cucumbers are well coated in the pickling liquid.
Serving
- Let the cucumbers cool to room temperature for about 10-15 minutes.
- Transfer to a storage container and cover tightly. Refrigerate for at least 1 hour before serving.
- Serve chilled as a side or topping on dishes.
Notes
Use young cucumbers for the best crunch. Try adding sesame oil for extra flavor. Store in a glass jar for longevity.