This is delicious pickled cucumber Balanced with that is a subtle caramel flavor pepper And garlic. Tangy and super crunchyThese pickles are the perfect addition to burgers, sandwiches and more!
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This recipe is inspired by cucumber Vietnamese “Melon Sauce”. A sweet, salty, and spicy condiment usually served over broken rice or rice pudding. Unlike regular pickles, this recipe starts with a caramel that adds a Extra layer of flavor.
⭐️ Why you should try this recipe
- Easy to prepare. All you need is 20 minutes and 7 basic ingredients.
- versatile You can use these pickles as a topping for rice, dips and hummus, add them to burgers and sandwiches, or even stir them into noodles.
- It packs the perfect balance of flavors. Sweet, salty, tangy and spicy, this pickle has a bold flavor.
- This is a great way to use up leftovers. If you ever have extra cucumbers sitting in your fridge, pickling them is a great way to preserve them a little longer.
🥒 Ingredients Notes
- cucumber – Use fresh and firm cucumber without spots. Read below to learn more about the best variations to use.
- garlic – Fresh garlic will bring a strong garlic flavor that pairs well with chili.
- pepper – I went with a Thai chili (also called a bird’s eye chili), but if you want a milder pickle, you can use half.
- sugar – Since we will be making caramel, you will need to use white granulated sugar.
- I am Willow – For saltiness and umami. If you want to keep this recipe gluten-free, use coconut aminos.
- Lemon juice – For extra freshness and a subtle citrus flavor. If you don’t have lime on hand, use white vinegar.
Which cucumber to use?
Choose thin-skinned cucumbers (usually short), as thick and hard-skinned varieties are not the best for this recipe. Persian, Kirby or Noah are the ones I recommend using here.
🥣 How to make pickled cucumber
- Prepare the cucumber. Cut it in half, remove the seeds and cut into ½ inch thick slices.
- Add salt. To remove moisture from the cucumber and give it a crunchy texture, coat with salt and let rest for about 1 hour. Then, squeeze it to remove excess water.
- Prepare the salt. Cook sugar in a small pan until caramelized. Next, deglaze with water and add soy sauce and remaining sugar. Let it simmer for a few minutes or until the hardened caramel melts.
- Combine everything. Mix cucumber with chopped garlic, pepper and “brine”. Transfer to a clean jar.
- Keep in fridge. Finally, refrigerate the pickles for at least 48 hours to allow the flavors to meld.
🍚 Where to use
This pickled cucumber is a great topping for rice, congee, savory oatmeal or even soup. You can also use them in sandwiches, grilled cheese, vegan burgers, salads, and more!
📔 Tips
- For a more tangy pickle: Increase the amount of lime juice to 2 tbsp. Alternatively, you can use white vinegar.
- Add fresh herbs. You can easily modify this recipe by adding fresh herbs like basil, chives, mint or rosemary.
- Store in the fridge: Note that this pickled cucumber recipe is not shelf-stable and must be refrigerated.
💬 Frequently Asked Questions
- Should I peel the cucumber? If using Persian cucumbers, there is no need to peel them. However, if your cucumbers have a thick and very tough skin, I recommend peeling them.
- Is this pickle spicy? Yes, this cucumber pickle is quite spicy. Obviously, it all depends on your spice tolerance, so feel free to adjust the amount of chili to your taste.
- How long to keep this ritual? You can refrigerate this cucumber pickle for up to 2 weeks. After that, they tend to lose some of their girth.
I hope you are going to like this Vietnamese-inspired Pickles are, they pack a ton of flavor Easy to makeand is Perfectly crunchy!
🥗 More cucumber recipes
Let me know in the comments if you try this recipe!
📖 Recipe
Spicy Pickled Cucumber
crunchy, spicy, sweetAnd Tangy Pickled cucumber! Super easy to prepare, they’re the perfect addition to burgers, sandwiches, congee, porridge and more!
Materials
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instructions
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Prepare the cucumber: Cut the cucumber in half lengthwise. Using a spoon, remove the seeds and discard them. Slice the cucumber thinly across the width (about ⅓ inch thick).
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Transfer the cucumber slices to a mixing bowl and add salt. Stir to coat the cucumbers with the salt with a spoon or your hands. Let it rest for about 1 hour.
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Prepare the salt: Meanwhile, add one tablespoon of sugar to a medium saucepan. Heat over medium heat for about 5 minutes or until the sugar melts and caramelizes. As soon as you get a golden brown caramel, add ⅓ cup of water. Be careful, it will sizzle.
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Add remaining sugar and soy sauce. Bring to a boil and simmer for about 5 minutes or until the hardened caramel has dissolved. Remove from heat and let it cool completely.
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Squeeze the cucumber slices to remove as much water as possible. You can use your hands or an almond milk bag. Transfer the drained cucumber slices to a clean jar. Add lime juice, minced garlic and chilies. Cover with caramel sauce and stir to combine.
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Cover the jar with a lid and refrigerate for at least 48 hours.
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Enjoy over white rice, on sandwiches, burgers and more! This pickle will keep in the fridge for up to 2 weeks.
Comment
- For a more tangy pickle: Increase the amount of lime juice to 2 tbsp. Alternatively, you can use white vinegar.
- Add fresh herbs. You can easily modify this recipe by adding fresh herbs like basil, chives, mint or rosemary.
- Store in the fridge: Note that this pickled cucumber recipe is not shelf-stable and must be refrigerated.
