Quick Asian Cucumber Pickles

I love the sweet, spicy and salty flavors of Asian meat dishes, such as my slow cooker Korean beef tacos. But similar to barbeque, these dishes go best with a nice vinegar crunch. So I often serve these quick Asian cucumber pickles as an accompaniment. Really, this is a perfect bright, vinegar-y side dish for any meal with Asian flavors.

Start with Japanese or English cucumbers, or any kind of seedless cucumbers. For best results, thinly slice the cucumbers with a mandolin. If you don’t have a mandolin, you can just use a knife, but this is more tedious and takes more effort. I love this Oxo hand-held mandolin because it was cheap, and fits easily in a drawer (critical for apartment living!).

In a colander, lightly salt the cucumbers—using about a teaspoon of salt—and toss. Let drain for 30 minutes in a sink or over a bowl. I highly recommend not skipping this step as this salt helps pull the water out of the cucumbers and prevent the pickling liquid from getting too watery.

In a bowl, whisk together ¼ cup of seasoned rice vinegar, 2 tbsp of honey, and ½ teaspoon red pepper flakes. I sometimes use more pepper flakes for some more heat. Many grocery stores carry seasoned rice vinegar in their ethnic aisles, but if not, you can also order off Amazon. Lately, I’ve also been usng Bees Knees Spicy Honey for a good kick. Because sweet, sour, and spicy makes for the perfect combo.

Add in the drained cucumbers to the vinegar mix and stir well. Cover with plastic wrap and marinate in the refrigerator for at least 2-3 hours. Marinating longer is better so the cucumbers absorb more of the pickling liquid. You could even prepare the night before.

Serve these quick Asian cucumber pickles alongside your favorite Asian meal for the perfect crunchy side. Try these with my slow cooker Korean beef recipe!