My Favorite Asian Quick Pickled Cucumbers
About This Resource
The article provides a recipe for making Asian quick pickled cucumbers, ideal for those with an abundance of cucumbers from their garden. It highlights the ease of creating quick pickles without the need for canning equipment, using a simple brine of seasoned rice vinegar, sugar, and soy sauce. The author suggests using thin-skinned cucumbers for the best results and offers alternatives for other vegetables that can be pickled using the same method. The pickles can be stored in the refrigerator for up to two months, although their texture may decline over time. This recipe is a practical solution for preserving excess cucumbers and adds a flavorful addition to meals. Readers can enjoy a versatile snack or side dish while reducing food waste from their garden harvest.
Key takeaways
What to know before you act on this, from the SteadScape editors.
- Select 1 pound of thin-skinned cucumbers, like Suyo Long or Persian, for the best crunch and flavor in your pickles.
- Prepare the brine by dissolving 1/3 cup of sugar in 3/4 cup of seasoned rice vinegar and 3/4 cup of water over medium-low heat.
- Allow the pickles to marinate in the refrigerator for at least 4 hours, but ideally 48 hours for enhanced flavor.
- Experiment with other vegetables like carrots or radishes, but remember thicker options like green beans need at least 3 days to pickle properly.
- Store your quick pickles in the refrigerator for up to 2 months, but expect texture to decline after that period.
- Best for
- Beginners with excess cucumbers; ideal for summer harvests.
Source Information
Summary and key takeaways written by SteadScape. How we choose resources
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