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Chinese pickled cucumbers in the glass container and on a fork close up
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Chinese Pickled Cucumber

Chinese pickled cucumber is a classic side dish and appetizer for rice, congee and noodle soup. It is a little different from pickled mustard greens. In this Chinese pickled cucumber recipe, it shows you how to make the pickled cucumbers crunchy and tasty. 
Course Appetizer, Side Dish
Cuisine Asian, Chinese, Taiwanese
Prep Time 15 minutes
Cook Time 10 minutes
Resting 1 hour
Total Time 1 hour 25 minutes
Servings 12
Calories 28kcal
Author Tracy O.

Ingredients

  • 1 pound Seedless mini cucumbers (I had 6 pieces in one pound bag)

Sauce Mixture:

  • ½ cup Soy sauce
  • ½ cup Water
  • ¼ cup Sugar
  • 2 tablespoons White vinegar
  • ½ teaspoon Chili pepper (You can add more or less. Or, you don't add it at all.)

Instructions

  • Wash one pound of mini seedless cucumbers. (I had 6 mini cucumbers in one pound bag.)
  • Slice the seedless mini cucumbers into ¼ inch thick.
  • 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.  
  • When the sauce mixture boils, add the sliced mini cucumbers from step 2 into the pot.
  • Mix and stir it and let it cook for 2 minutes. Then, turn off the fire and take the cucumber out immediately.
  • 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.
  • 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.
  • 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.  
  • Make sure the jars are cool off and dry. Then, put the cooked cucumbers from step 7.
  • 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.)
  • 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.) 
  • When you take the pickled cucumber from a jar, please use a dry and clean fork every time. 

Video

Notes

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. 

Nutrition

Calories: 28kcal | Carbohydrates: 6g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.003g | Sodium: 541mg | Potassium: 77mg | Fiber: 0.3g | Sugar: 5g | Vitamin A: 42IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 0.3mg