This is your new favourite and unusual way how to pickle cucumbers! With chilli flakes, fresh ginger, and shallots, these sweet and sour pickled cucumber are the THING! Serve them with everything: on your burgers, with nachos, in tacos or salad! Be careful, they may be a bit hot!
Not long ago, I posted a recipe for amazing, the easiest and tastiest Quick Pickled Cucumbers and it was an absolute bomb! This time I got even more creative and tried to make sweet and sour pickles with ginger, rice vinegar, and chilli flakes! So yum!
As the autumn season is ending soon here in Adelaide and winter is approaching, I thought it would be amazing to incorporate more fresh ginger and chilli in my foods! So the thought was: how do I do it?
If you have been following my blog nad recipes for long enough, you probably know that I love pickles! I talk about them quite often and posted several recipes for them. Still not enough, though!
I love quick, very little complicated recipes and these definitely include pickles! So far, I pickled beetroot, onion, cucumbers, cabbage, and asparagus! I even tried to pickle strawberry and this recipe can be found in my Vegan Strawberry Cookbook!
How to make these spicy sweet and sour pickled cucumbers
Making these sweet and sour and spicy pickled cucumbers is easy. The base liquid is made of white rice vinegar, salt, and granulated white sugar. If you don’t have any rice vinegar, you can supply it with apple cider vinegar.
Of course, you need cucumbers as the main ingredients for this recipe! I used Qukes baby cucumbers. These cucumbers are perfect for pickling and snacking as well as they have a baby size and they are extremely crunchy and juicy! So good!
If you can’t find any qukes cucumbers or don’t want to use them, just use Lebanese cucumbers or classic long English cucumbers.
DO YOU KNOW I RECENTLY PUBLISHED A BRAND NEW COOKBOOK? IT’S VEGAN STRAWBERRY COOKBOOK!!! THE THEME IS PERFECT FOR THE UPCOMING STRAWBERRY SEASON. YOU WILL FIND 35 DELICIOUS, SUPER EASY, MOUTHWATERING RECIPES IN THIS BOOK!!! THE TOTAL BEGINNERS, AS WELL AS EXPERIENCED COOKS, FIND A LOT OF INCREDIBLE INSPIRATION IN THIS BOOK! SO CHECK IT OUT!! FOR ONLY $4.99 THIS COOK WILL BE YOURS! CLICK HERE TO FIND OUT MORE!
You need freshly grated ginger as it gives the right fresh and sharp taste to this recipe. Don’t supply it with ground ginger as it doesn’t taste the same in the recipe. You also need chilli flakes (crushed red pepper) that you may substitute with ground chilli.
As the last ingredient, you need a shallot or red onion, sliced thinly. You really want to create a sharp, fresh taste that accompanies the sweet and sour touch of these pickled cucumbers.
More recipes for delicious pickles:
- QUICK PICKLED CUCUMBERS
- PICKLED BEETROOT (VEGAN AND GLUTEN-FREE)
- EASY PICKLED RED CABBAGE
- THE EASIEST FERMENTED RED ONION
Spicy Sweet and Sour Pickled Cucumbers
Equipment
- Clean jar (about 400 ml)
Ingredients
- 300g qukes, Lebanese or English cucumbers thinly sliced, with the skin on
- 1 large shallot or red onion thinly sliced
- 1 1/2 cup white rice vinegar seasoned or unseasoned
- 3/4 cup white granulated sugar
- 1 tsp kosher or pink Himalayan salt
- 1 tsp chilli flakes
- 1 heaped tbsp freshly grated ginger
Instructions
- Using a mandoline or a very sharp knife (be very careful when using the sharp knife!) slice your cucumbers and a shallot or red onion. Push it to the bottom of a clean pickling jar and set aside.
- In a bowl, mix together rice or apple cider vinegar, white sugar, salt, chilli flakes, and fresh ginger. Stir until all sugar and salt is fully dissolved.
- Pour the brine over the cucumbers and shallot in the jar. Make sure they are fully covered with the brine.
- Let it sit for at least 30 minutes before eating. Serve as a side dish or on your burgers, tacos, nachos, pizzas etc.
- Once open the jar can be stored in a fridge for up to 1 week.
Nutrition
Did you make this recipe? Don’t forget to tag me on Instagram @writtenbyvegan or use hashtag #writtenbyvegan or share it with your friends and family! You can also rate this recipe below! 🙂
Related posts:
Klara Walterova
Klara is a professional freelance writer for hire. She offers web content, blog posting, ghostwriting and copywriting. She writes for a healthy lifestyle, wellness and travel websites. She focuses on veganism and the vegan diet. When she's not writing, she develops new tasty vegan recipes, travels the world or plays with her cats. Please contact her for her online writing services on her website writtenbyvegan.com or visit her Instagram profile @writtenbyvegan.