Asian Cucumber Pickles


My Little ROCK – Reliable Organised Cooking Kitchen

Asian Cucumber Pickles

– Asian Cucumber Pickles –

These Asian cucumber pickles are really easy to make and a delisious side dish to any Asian meal. They are bursting with flavour and every bite gives you the crunch of the cucumber, punch of the soya sauce followed by a sour, salty, sweet and spicy hit. I found the recipe in Bill Grangers recipe book called Bill’s Everyday Asian, I’ve made a few alterations to his recipe with my choice of cucumber and the time to table but basically me and Bill are on the same page with this dish!


Makes 1 large jar

Preparation Time:


Cooking Time:


Time to Table:

Overnight – The longer you leave them the spicier they get!

Number of Ingredients:





6 tablespoons rice vinegar

2 tablespoons caster sugar

6 tablespoons soy sauce

2 teaspoons sesame oil

1 teaspoon dried chilli flakes

1 continental cucumber (320g)

Asian Cucumber Pickles


  • Measure out all the ingredients.


1. Top and tail your cucumber.

Asian Cucumber Pickles

2. Cut it in half.

Asian Cucumber Pickles

3. Remove the seeds (This is optional). I use a melon scoop for this job.

Asian Cucumber Pickles

4. Lay the cucumber skin side down.

Asian Cucumber Pickles

5. Slice your halves into quarters.

Asian Cucumber Pickles

6. Dice the cucumber into 1 cm pieces.

Asian Cucumber Pickles

7. Find a large jar to store your pickled cucumbers in, if you don’t have one you could just use a bowl.

Asian Cucumber Pickles

8. Add your chilli flakes.

Asian Cucumber Pickles

9. Add your caster sugar.

Asian Cucumber Pickles

10. Pour in your rice vinegar.

Asian Cucumber Pickles

11. Add your sesame oil.

Asian Cucumber Pickles

12. Add the soy sauce.

Asian Cucumber Pickles

13. And finally drop in your cucumbers.

Asian Cucumber Pickles

14. Put the lid on the jar and give it a shake. Open it and gently push down the cucumbers so they are covered in as much liquid as possible.

Asian Cucumber Pickles

15. Put your jar of pickles in the fridge for a minimum of 1 hour prior to serving. You can eat them after an hour but if you leave them overnight the flavour of the chilli intensifies.

Hints and Tips:

  • These keep well in the fridge for a few days however the longer you leave them the hotter they get!

Categories: Any Season, Cucumber, Pickles, Straight from the Plate, Straight from the Plate - Pickles, Time to Table: Overnight

Tags: , , , , , , ,

2 replies

  1. This recipe is awesome..very nice even Tj taste it


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