These Speedy Quick Pickled Asian Cucumbers add delightful flavour to any Asian-inspired meal, serving as a tasty condiment or a zesty topping. They’re particularly fantastic with spicy rice dishes, offering a cooling and refreshing element with a perfect blend of sweet and spicy notes.
This salad condiment is light and refreshing. You only need 10 minutes or less to put this together. It has a delicious sweet and spicy flavour, great texture and is such a beautiful and vibrant dish.
It pairs beautifully with curries or Asian style grilled or baked meats. It is also a great condiment to pop inside your next Bahn Mi Vietnamese roll for something a little different!
Step-by-step how to make
❄️ Storage
FRIDGE:
Allow best eaten on the day they are made you can store any leftovers in an airtight container in the fridge for up to 2-3 days. Always use clean utensils to prevent cross-contamination when serving at different times.
FREEZE:
Not suitable to freeze.
Quick Asian Cucumber Salad
Ingredients
- ⅓ cup water
- ¼ cup caster sugar
- 2 tablespoons rice wine vinegar
- ½ teaspoon salt
- 3 Lebanese cucumbers
- 1 small red onion, thinly sliced
- 1 long red chilli, thinly sliced (deseeded for less heat if desired)
- 2 tablespoons chopped coriander leaves
Instructions
- Place caster sugar, water, rice wine vinegar and salt into a small saucepan. Bring just to the boil, stirring until sugar has dissolved. Remove from heat, transfer to a bowl and allow to cool.
- Meanwhile, roughly peel the cucumbers then slice in half lengthways. Using the teaspoon, drag it along the centre of each cucumber half to deseed them. Once deseeded, cut into slices.
- Add the cucumber, red onion, chilli and coriander to the pickling liquid and stir to combine. Cover and chill until required. These can be made up to 2 days in advance and kept refrigerated.
Notes
- MEASUREMENTS
We use Australian metric measurements. 1 teaspoon = 5ml, 1 tablespoon = 20 ml and 1 cup = 250ml
We use extra large eggs weighing approximately 59g each - TO STORE
Place pickled cucumbers into an airtight container or clean glass jar. Cover and chill for up to 3 days in advance. - WHAT TO SERVE WITH THE CUCUMBER SALAD
These pickled go beautifully with my Coriander & Hoisin Chicken Wings or them with your next Satay chicken or Beef sticks. They are a match made in heaven. You can, if you are like me, simply just eat them as it or with some rice. Yummy - THE CUCUMBER
You can use any cucumber you like here. I just prefer the taste and texture of a Lebanese cucumber. But you could try with continental, regular or baby cucumbers too.
If you need to make a larger quantity, just “up” the cucumber (and the red onion). There is quite a lot of pickling liquid so it can easily take it.
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