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Pickled cucumber salad in bowl with napkin underneath and chopsticks

Quick Pickled Asian Cucumber Salad

Crunchy, sweet, tangy and lightly spicy — the perfect quick side dish for curries, stir-fries, grilled meats and Asian-inspired meals. Ready in minutes and full of fresh flavour.
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Prep Time:10 minutes
Course: Condiment, Salad
Cuisine: South East Asian
Keyword: Asian cucumber salad, Cucumber side dish, Pickled cucumbers, Quick pickles, Rice vinegar cucumbers
Servings: 6
Calories: 60kcal

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, discarding the seeds. 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.

Notes

  1. 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
  2. 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.