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–+ servings
Asian Pickled Cucumber

Tangy Asian Pickled Cucumber Recipe for a Fresh Crunch

Quick and easy Asian Pickled Cucumber recipe that offers a flavorful punch with soy sauce, garlic, and a hint of heat.
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Prep Time 15 minutes
Marination Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Salad
Cuisine: Asian
Calories: 50
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 3 tablespoons Soy Sauce Swap with tamari for gluten-free option.
  • 1 tablespoon Oyster Sauce Use soy sauce as a vegan-friendly alternative.
  • 1 tablespoon Sugar Honey or agave can substitute for sweetness.
  • 1 teaspoon Salt Essential for marinating.
For the Cucumbers
  • 2 cups Cucumbers Remove seeds for best texture.
  • 2 cloves Garlic Minced for flavor.
  • 1 small Fresh Chilli Adjust spiciness to taste.
  • 1 tablespoon Sesame Oil Omit if preferred.

Equipment

  • mixing bowl
  • Knife
  • Cutting board
  • Airtight Container

Method
 

Preparation Steps
  1. Wash cucumbers thoroughly, slice in half lengthwise, scoop out seeds, and cut into bite-sized pieces.
  2. Sprinkle cucumber strips with salt and let sit for 1 hour to draw out moisture.
  3. Rinse cucumbers under cold water, remove excess salt and moisture, then set aside.
  4. Combine drained cucumbers with sugar, soy sauce, oyster sauce, sesame oil, garlic, and chilli in a mixing bowl, stirring well.
  5. Serve immediately or transfer to an airtight container and refrigerate for up to a week.

Nutrition

Serving: 1servingCalories: 50kcalCarbohydrates: 8gProtein: 2gFat: 2gSodium: 600mgPotassium: 200mgFiber: 1gSugar: 5gVitamin A: 100IUVitamin C: 10mgCalcium: 30mgIron: 0.5mg

Notes

These pickles are gluten-free, low-calorie, and perfect for meal prep. Clean utensils should be used to serve to avoid contamination.

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