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A bowl of Asian pickled cucumbers tossed in a savory soy sauce and rice vinegar dressing with garlic, sesame seeds, chili flakes, and green onions.

Spicy Asian Pickled Cucumbers: The Perfect Side Dish

These easy Asian pickled cucumbers are crisp, tangy, sweet, and packed with garlic, sesame, and soy flavor. Ready in just 30 minutes, this quick refrigerator pickle recipe makes the perfect side dish, snack, or topping for rice bowls and noodles.
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Prep Time 15 minutes
Course: Appetizer, Side Dish, Snack
Cuisine: Chinese, Japanese, Korean
Ingredients Method Notes

Ingredients
  

  • 6 Persian Cucumbers mini
  • 1 tbsp Sea Salt
For Dressing
  • 2 tbsp Regular Soy sauce
  • 3 cloves Garlic minced
  • 1 tsp Chili flakes or chili oil
  • 1 tbsp Raw Sugar
  • 1 tsp Sesame oil
  • 1 tsp Sesame seeds
  • 2 tbsp Green onion finely cut

Method
 

  1. Step 1: Slice the Cucumbers

    Thinly slice the cucumbers into rounds or using a mandoline for perfect slices!

    Step 2: Salt the Cucumbers

    Place cucumbers in a bowl and sprinkle with salt. Let sit for 10 minutes. Rinse 3 times to remove salt. Drain and gently pat dry.

    Step 3: Make the Pickling Sauce

    In a separate bowl, whisk together rice vinegar, soy sauce, sesame oil, sugar, garlic, sugar, and chili flakes.

    Step 4: Combine

    Combine dressing ingredients with cucumbers and toss well until evenly coated.

    Step 5: Garnish and Chill

    Top with sesame seeds and green onions. Refrigerate for at least 30 minutes before serving for the best flavor.

Notes

Some recipes also include ginger, green onions, or gochugaru for extra flavor.