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. Plus, they make for a fantastic little snack right from the fridge!
These Quick Pickled Asian Cucumbers are light and refreshing! It is the perfect condiment to go alongside any Asian or Indian style meal. Quickly pickled cucumbers, red onion, chilli and coriander come together to make the perfect side dish for grilled meat, curries, rice dishes and skewers.
You can knock this salad up in about 10 minutes and it adds a delicious flavour and texture. It’s cooling and refreshing and also makes a great little snack.
It pairs beautifully with curries or Asian style grilled or baked meats.They are also fabulous to pop into Bahn Mi Vietnamese rolls, served as side salad or all on their own. Just delicious!
Step-by-step how to make
Serving suggestions
This salad complements spicy dishes, especially those from Thai, Indonesian, Vietnamese, Malaysian, or Indian cuisines. The cucumber’s cooling effect and the sweet, spicy, and tangy flavours of the pickling liquid enhance the enjoyment of main dishes from these region.
❄️ 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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