Spicy Sweet and Sour Pickled Cucumbers

This is not your ordinary recipe for pickles. This is an Asian-inspired, sweet and sour, and spicy recipe for pickled easy cucumbers! With just a few recipes, you can create simple yet original pickles that you can serve with everything: salads, burgers, tacos, nachos, soups, side dishes...

3.80 from 5 votes

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Course: Side Dish

Cuisine: American, Asian, Chinese, European

Keyword: chilli flakes, ginger, jar, pickled cucumbers, pickles, side dish, spicy

Prep Time: 10

Pickling (Resting) Time: 30

Total Time: 40

Servings: jar

Calories: 817.3kcal

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