Chinese Pickled Cucumber

Chinese pickled cucumber (醃製小黃瓜) is a classic side dish and appetizer for rice, congee, beef noodle soup, boiled dumplings, and pan fried dumplings. It is a little different from pickled mustard greens, pickled snow cabbage or kimchi. In this Chinese pickled cucumber recipe, it shows you how to make pickled cucumbers crunchy and tasty in soy sauce base mixture. 

Love authentic foods? Check out these salted duck eggs, cured pork belly, steamed pork patty, braised bamboo shoot, salt & pepper squid, pickled mustard green stir fry, cream bun and ginger milk curd recipes. 

What is Chinese pickled cucumber (醃製小黃瓜)?

Asians preserved vegetables consist of various vegetables fermented by pickling with salt and brine like pickled mustard greens, pickled snow cabbage, kimchi or marinated in soy sauce based mixture like this Chinese pickled cucumber recipe.

Chinese pickles aim for the balanced tastes of vinegar, salt, garlic, ginger, soy sauce, hot chili, sugar, and the vegetable itself. Some pickles need to wait for a few weeks or months for the vegetables to ferment. However, there are some"quick pickles" which can be eaten a few hours or a few days after preparation. For example, this Chinese pickled cucumber recipe may be eaten after they have been pickled in a jar for a few hours or a day.

Chinese pickled cucumbers can be eaten directly from the jar as an appetizer and a side for congee, beef noodle soup, boiled dumplings, and pan fried dumplings. Also, it is usually marinated in a soy sauce mixture with sugar, vinegar, salt, and additional spices. The cucumbers are lightly boiled in the soy mixture before being left to cool and absorb the marinade. 

What is the difference between pickles and pickled cucumbers?

"Pickles" and "pickled cucumbers" are terms that are often used interchangeably. Pickles is a broader term. It refers to any food that has been preserved in a brine solution, vinegar, or other acidic solution. This not only includes cucumbers, but also other vegetables like peppers, onions, or olives. 

Pickled cucumbers is a specific term that refers to cucumbers that have been preserved in a brine or vinegar solution, and seasoned with herbs and spices such as dill, garlic, mustard seeds, or peppercorns. Also, pickled cucumbers are one of the most common types of pickles. They are often found sliced and served as a condiment or snack. This Chinese pickled cucumber recipe is an Asian style of pickles that uses Asian seasoning like soy sauce. 

What does Chinese pickled cucumber taste like?

Chinese pickled cucumbers have a distinctive flavor that combines elements of tanginess, sweetness, and savory taste. It has a noticeable tanginess because vinegar or other acidic ingredients are used to preserve the cucumbers. This tanginess adds a refreshing and slightly sour taste to the cucumbers.

Also, it may have a subtle sweetness depending on the recipe. Sugar might be added to the pickling solution to balance out the tanginess and enhance the overall flavor. Besides, it has  a savory taste because of the  ingredients like soy sauce. The savory and umami element adds depth and complexity to the cucumbers which make them more flavorful.

In addition, in this Chinese pickled cucumber recipe, it retains the crisp texture which provides a satisfying crunch with each bite. The crunchiness of the cucumbers contrasts nicely with the tangy and savory flavors.  

What to serve with Chinese pickled cucumbers? 

You can serve Chinese pickled cucumbers along with rice, fried rice, or congee. The refreshing flavor of the pickled cucumbers can balance the dishes. Also, you can pair it with noodle dishes such as lo mein, chow mein, beef noodle soup. The crunchiness and tanginess of the cucumbers complement well with the noodles. 

Besides, you can serve it as a side dish with dumplings, whether they are steamed dumplings, pan fried dumplings or boiled dumplings. The savory and tanginess of the pickles can cut through the richness of the dumplings' fillings. 

Or, serve it with grilled, pan fried or deep fried meat such as Thai chicken satay, tonkatsu and teriyaki chicken rice bowl. Additionally,  it is a palate cleanser between bites of hot pot ingredients. The crisp texture and tangy flavor can refresh your taste buds during the meal.

You will love this Chinese pickled cucumber recipe:

This Chinese pickled cucumber recipe offers a delightful balance of sweet, sour, and savory flavors. The combination of vinegar, sugar, soy sauce, and chili pepper creates a complex and tasty marinade that has a little bit of spicy kick that infuses the cucumbers with deliciousness.

Also, it has a unique texture that's both crunchy and tender. The salt draws out excess moisture from the cucumbers and creates a crisp texture that pairs well with various dishes. Besides, it is a simple and easy recipe as a side dish or condiment. 

How to make the pickled cucumber crispy and crunchy?

To boil the cucumber with the sauce mixture for 2 minutes. Turn off the fire and take the cucumbers out immediately. Then, spread them on a tray. Let it cool off and dry for 30 minutes to an hour before putting it into a sterile glass jar. Also, make sure the sauce is completely cool off before pouring into the jar. 

What are the ingredients for Chinese pickled cucumbers?

What is the best type of cucumber to use?

Substitution: 

Can I use regular cucumbers? 

Yes, you can. But, using mini cucumbers has a better texture and less preparation work. 

Is it ok not to use soy sauce? 

In this Chinese pickled cucumber recipe, soy is a crucial ingredient because it adds a depth of umami and savory flavor. If you worry about the gluten, you can look for gluten free soy sauce. Or, you can use tamari. But, remember to adjust it according to your taste. 

Storage:

How long do the Chinese pickled cucumbers last?

The best is to refrigerate it for a day or two before consuming it . It can be stored in the refrigerator for a week or two. The best is to eat them within a week. The pickled cucumbers must be stored in the fridge. 

Cooking tips for how to make Chinese pickled cucumbers:

• Cut mini seedless cucumbers into ¼ inch thick. 
• Put soy sauce, water, vinegar, sugar and chili pepper into a pot and turn on medium small fire. Until the sauce is boiling, add the sliced mini cucumbers. Let it cook for 2 minutes. Keep stirring it once a while. 
• Sterile 3 small half pint sized glass (8oz) in the microwave for 2 minutes. Or, boil them for a few minutes.  
• Then, turn off the fire and take out the cooked mini cucumber immediately. Spread them on a tray. Let it cool off and dry for 30 minutes to an hour before putting it into a jar. 
• Meanwhile, turn on the fire and wait until the sauce mixture boils again and turn off fire. Remember to let the sauce mixture completely cool off before pouring into a jar. 
• You can eat them the same day. But, refrigerating them for a day or two before consuming it tastes even better. 
• When you take the pickled cucumber from a jar, please use a dry and clean fork every time. 

FAQs:

Instructions for how to make Chinese pickled cucumbers:

Preparation:

1. Wash one pound of mini seedless cucumbers. (I had 6 mini cucumbers in one pound bag.)

2. Slice the seedless mini cucumbers into ¼ inch thick.

Cooking:

3. After that, pour ½ cup of soy sauce, ½ cup of water, 2 tablespoons of white vinegar, ¼ cup of sugar and ½ teaspoon of crushed chili peppers. (You can add less or more chili peppers. Or, don't add at all.) Then, mix it well and turn the fire to small until it's boiling.  

4. When the sauce mixture boils, add the sliced mini cucumbers from step 2 into the pot.

5. Mix and stir it and let it cook for 2 minutes. Then, turn off the fire and take the cucumber out immediately.

6. After taking out the cucumbers, turn on a small fire and wait until the sauce mixture boils again. Then, turn off the fire and let the sauce cool off.

7. Meanwhile, spread the cooked cucumbers on parchment paper over the tray. To let it cool off and dry for 30 minutes to an hour. This process can help the pickled cucumber to be crispy and crunchy.

8. Sterile 3 half pint sized glass jars (8oz) in the microwave for 2 minutes. Or, use a traditional method to boil them for a few minutes.  

Storing:

9. Make sure the jars are cool off and dry. Then, put the cooked cucumbers from step 7.

10. Later, pour the cooled off sauce mixture from step 6 into the jars. (Make sure the sauce mixture is completely cool off before pouring into the jars because it helps pickled cucumbers to be crunchy.)

11. Close the lids and refrigerate them for a day or two before consuming it because the cucumbers absorb the sauce and taste even better. (Or, you can eat them the same day after soaking into the sauce for a few hours.) 

12. When you take the pickled cucumber from a jar, please use a dry and clean fork every time. 

Enjoy this simple, crunchy and savory Chinese pickled cucumber recipe in soy sauce base mixture for your side dish! Also, check out these braised mushrooms, ma yi shang shu, walnut shrimp, pineapple cake, taiyaki, pad thai noodles and taro ice cream recipes. 

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