Super quick and easy pickled cucumber that will give the perfect zing and uplift your taste bud instantly. You can enjoy these with a sandwich on the side, or add a few in between the slider. I even like it with sushi rice and fried egg on top. It's so refreshing, with a hint of mild heat from the chili oil.
This brine is a keeper, and you can keep adding cucumbers to the same brine once the cucumber slices gets over.
Well, I always make a small batch and so there is not much lying at the back of the fridge. There are so many ways I like to enjoy cucumber, and this pickled cucumber tops the list for me.
If you notice the video clip, you will see that I didn't slice off the cucumber completely. I saw this technique on YouTube and just couldn't locate her account to link here.
I felt this technique is really brilliant. When you slice off the cucumber completely, it can turn soft very quickly as compared to this technique that I followed. It keeps the crunch of the cucumber.
I would take a bunch out and slice it before serving.
Ingredients for the Pickled Cucumber
- Brown Sugar - You can use honey too
- Dark Soya Sauce
- White Vinegar
- Chili Oil
- Finely Chopped Onion
- Thinly Sliced Cucumber
What variety of Cucumber works best?
I like to use Persian cucumber as it's so tender, crisp, barely any seeds and I don't need to even peel these cucumbers.
In India, we get a specific variety of cucumber called kakdi You can use that too.
How to store the Pickled Cucumber ?
Make sure to prepare the brine in a clean glass jar and store the pickled cucumber in the fridge.
You want the jar to be airtight.
Reusing the leftover Brine
In this recipe, the brine will have bits of onion, and chili. You can strain the brine and use it in various dishes where you like to add a bit of tang.
You can use it while making lemon creamy sauce. Instead of lemon juice, add a little amount of the brine.
Add in your tuna salad, egg sandwich, hummus! Use as a vinegar for salad dressing.
Can you use this brine to prickle other vegetables?
You can use to pickle radish, boiled eggs, onion, asparagus, jalapeño. Any vegetable that you like to pickle, you can use the same brine. You may want to adjust the measurement according to the vegetables you are using.
I absolutely love this pickled cucumber and enjoying it in various different ways, including as a snack. It's refreshing crunchy and the mild heat makes it so interesting. You definitely should give it a try!
- 1 or 2 Persian cucumber
- ¼ cup finely chopped (not grated red onion)
- 1 tablespoon brown sugar
- 1 tablespoon dark soya sauce
- 2 teaspoons chili oil (recipe link in notes below)
- ¼ cup white vinegar
- ¼ cup water
- Thinly slice the cucumber (I used a different technique, watch the video to understand better)
- In a clean dry glass jar, add the sugar, soya sauce, chili oil, vinegar and water. Whisk to mix.
- Then add the cucumber and chopped onion. Mix it around. Cover and leave aside in the fridge for minimum 30 minutes.
- The flavor gets better the next day after resting in the fridge for overnight.
I'm a sucker for pickled cucumbers. Serve as a relish? Not for me, I'll take them as a meal. 🙂 I love the marinade you use for yours. A great spiciness and a little sweetness. Another recipes to try! YAY!