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This quick Asian pickled cucumber recipe is an easy and delicious way to prepare cucumbers in apple cider vinegar, sesame oil and maple syrup.
I have been all about making salmon bowls lately and my favorite part of these bowls is these Asian pickled cucumbers. They are crunchy and sour with a hint of sweetness and can be made in 15 minutes!
Try adding these pickled cucumbers as a side to this Healthy Lemon Ginger Turmeric Salmon, this Salmon Rice bowl or these Paleo Asian Salmon Fishcakes. They also just taste great on their own or added to a green salad.
Table of Contents
Why this recipe is great
- It takes a matter of minutes to make them and they are ready to eat in 15 minutes.
- It is a flavorful way to prepare and eat cucumbers.
- These pickled cucumbers are a delicious side dish.
- It is made with apple cider vinegar, which is a good source of probiotics.
Recipe Ingredients
- English cucumber– English cucumbers are longer than regular cucumbers and have less seeds and taste a bit sweeter than American cucumbers.
- Maple syrup– make sure it is pure maple syrup with nothing else added to the ingredient list.
- Apple cider vinegar– this type of vinegar is made from fermented apple juice.
- Sesame oil– this adds nice flavor to the pickled cucumbers.
See recipe card below for a full list of ingredients and measurements.
Additions/ Substitutions
- Instead of an english cucumber, you can use an American cucumber.
- Instead of maple syrup, you can use honey.
Step by step instructions
Step 1: Slice the cucumbers and put them into a large bowl.
Step 2: Cover the cucumbers in the maple syrup, apple cider vinegar, water, sesame oil, salt and pepper. Mix everything together.
Step 3: Add crushed red peppers if you want to. Let the cucumbers sit for 15 minutes before serving.
Expert tips
- Make sure most of your sliced cucumbers are covered in some of the vinegar liquid. The top ones don’t need to be fully covered.
- Let the cucumbers sit for 15 minutes before serving. This ensures they get that “pickled” taste.
- To make in advance: store in an airtight container and keep in the fridge until ready to serve.
- To store: place in an airtight container in the fridge for up to 14 days.
Other recipes with cucumbers:
Did you try this recipe? Please leave me a ⭐ review below!
Quick Asian Pickled Cucumbers
Ingredients
- 1 english cucumber
- 1/2 cup apple cider vinegar
- 1/4 cup water
- 2 Tablespoons maple syrup
- 1 teaspoon sesame oil
- salt and pepper to taste
- crushed red chili pepper (optional)
Instructions
- Slice your cucumbers thin and place in a large bowl.
- Add the apple cider vinegar, water, maple syrup, sesame oil, salt and pepper to the bowl and mix.
- Let the cucumbers sit in the liquid for 15 minutes. Serve or store in an airtight container and place in the fridge until ready to eat.
Notes
- Make sure most of your sliced cucumbers are covered in some of the vinegar liquid. The top ones don’t need to be fully covered.
- Let the cucumbers sit for 15 minutes before serving. This ensures they get that “pickled” taste.
- To make in advance: store in an airtight container and keep in the fridge until ready to serve.
- To store: place in an airtight container in the fridge for up to 14 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
