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pickled cucumber recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
A vibrant, crunchy side dish of pickled cucumbers with a unique golden ginger-chili drizzle, ready in less than 30 minutes of active preparation.
Ingredients
- 900 g Persian or Kirby cucumbers, thinly sliced
- 240 ml filtered water
- 240 ml white vinegar
- 50 g granulated sugar
- 15 g fine sea salt (1 tsp for cucumbers, 2 tsp for brine)
- 15 g freshly grated ginger (divided)
- 60 ml neutral oil (grapeseed or canola)
- 5 g dried red chili flakes
- 30 ml light-colored honey
- 10 g fresh cilantro leaves, chopped
Instructions
- Prepare Cucumbers: Place sliced cucumbers in a large non-reactive bowl. Sprinkle with 5 g (1 tsp) fine sea salt and toss gently to coat. Let stand for 20 minutes to draw out excess moisture, then drain thoroughly.
- Make Pickling Brine: In a small saucepan, combine the water, white vinegar, granulated sugar, remaining 10 g (2 tsp) fine sea salt, and 5 g (1 tsp) of the freshly grated ginger. Bring to a simmer over medium heat, stirring until the sugar and salt are fully dissolved. Remove from heat and let cool slightly for 5 minutes.
- Combine Cucumbers and Brine: Pack the drained cucumber slices tightly into a clean glass jar or container. Pour the warm pickling brine over the cucumbers, ensuring they are fully submerged. Seal the jar and refrigerate for at least 2 hours or preferably overnight for best flavor.
- Prepare Golden Ginger-Chili Drizzle: In a small saucepan, combine the neutral oil, remaining 10 g freshly grated ginger, and dried red chili flakes. Heat over low heat for 5-7 minutes until fragrant; do not brown the ginger. Remove from heat and let cool for 5 minutes before stirring in the honey until well combined.
- Serve Pickled Cucumbers: Using a slotted spoon, transfer the chilled pickled cucumbers to a serving plate, allowing excess brine to drain. Generously spoon the prepared Golden Ginger-Chili Drizzle over the cucumbers and garnish immediately with fresh cilantro leaves before serving.
Notes
For best results, use Persian or Kirby cucumbers and ensure uniform slices. Salting first keeps them crisp. Let the brine cool slightly before adding to prevent cooking the cucumbers. Store in the fridge for at least 2 hours before serving.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Pickling, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving (~150 g)
- Calories: 135 calories
- Sugar: 14 g
- Sodium: 950 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
Keywords: quick pickles, cucumber, side dish, ginger-chili drizzle, easy, American cuisine, crunchy, vibrant
