Asian-Style Quick Pickled Cucumbers

Light, crisp, and slightly spicy quick pickles that add brightness and crunch to rice bowls and grilled meats. This is a fast, water-based brine with gochujang for gentle heat and umami, no vinegar needed. Ready in minutes.

Print Recipe Pin Recipe

Prep Time 5

Cook Time 5

resting time 10

Course Appetizer, Side Dish, Snack

Cuisine asian, Korean, Thai

Servings cups

Ingredients

2 cups cucumbers, very thinly sliced(English or Persian, preferably shaved on a mandolin)

Brine

1 cup water
1/2 cup rice wine vinegar
1-2 tbsp pure cane sugar
1 tsp kosher salt
tsp gochujang
1 small garlic clove, lightly smashed
1-2 tsp fresh grated ginger
1/2 tsp toasted sesame oil

Optional

This same brine works well with thinly sliced or julienned carrots.

Instructions

Very thinly slice the cucumbers, preferably using a mandolin, and place them in a heat-safe bowl or jar.
In a small saucepan, combine the water, rice vinegar, cane sugar, kosher salt, gochujang, garlic, and ginger.
Warm gently over low heat, stirring just until the sugar dissolves. Do not boil.
Remove from heat and stir in the sesame oil.
Pour the warm brine over the cucumbers.
Let rest at room temperature for 10 minutes before serving.

Notes

Gochujang: Adds mild heat and savory depth. For less heat, reduce to ½ teaspoon, or substitute a pinch of chili flakes if preferred.
Storage: Keeps well refrigerated for 7–10 days. Texture is best within the first week.
Variation: This same brine works well with very thinly sliced carrots.

Keyword healthy, pickled, quick, spicy