Spiced Pickled Cucumbers
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Quick pickled cucumbers sliced thin, marinated with vinegar, water, and a hint of citrus zest and chili flakes for a bright, zesty punch. Uses Persian cucumbers instead of Lebanese, swapping ginger for lemongrass and dill for chile pepper. Salt start to draw out moisture, hot marinade dissolves sugar, quick cool-down seals flavors. Refreshing, tart, slightly spicy contrast to rich or fried dishes.
Prep:
12 min
Cook:
4 min
Total:
16 min
Servings:
4 servings
#Asian Fusion
#Pickles
#Cucumber
#Quick Pickling
#Spicy
#Fermentation Lite
Crunch and tang — my obsession with pickled cucumbers taken up a notch here. Persian cucumbers, thinner than Lebanese, give a finer bite, less seedy, which holds up better in the jar. Swapping out the usual ginger slices for lemongrass adds a floral brightness; kind of citrusy herbal note that wakes up the palate. Ditching plain sugar for granulated sugar avoids clumping in the hot marinade, dissolves smoother.Recently, I pushed beyond standard quick pickling, adding chili flakes for heat. Not too much, just enough to flirt with your taste buds without punishing. Tried all this before? Good. But timing is everything. Salt draws out excess water; you want slightly limp, not soggy cucumber rounds. Hot marinade hits cucumbers; the sizzle’s a sonic clue that flavors start to permeate, texture shifts. Let it cool uncovered — steam escaping means you’re avoiding a steamy mush inside the jar. Then chill till the bite is sharp yet complemented by lemony lemongrass and subtle spice. These pickles vanish fast by my house, especially next to anything fried or fatty.
Ingredients
- 3 medium Persian cucumbers thinly sliced about 4 mm thick
- 4 ml salt
- 50 ml apple cider vinegar
- 70 ml water
- 25 ml granulated sugar
- 2 circular slices of lemongrass about 4 mm thick
- 1 teaspoon crushed dried chili flakes
About the ingredients
Switched from Lebanese to Persian cucumbers — easier to find, less watery, thinner skin means no peeling unless blemished. Salt quantity tuned down slightly; too much dries cucs to rubbery. Vinegar swapped from rice vinegar to apple cider for fruity acidity; feel free to use white or white wine vinegar but adjust sweetness accordingly. Lemongrass replaces ginger for aroma variation; fresh or frozen will do but slice thin to release oils. Chili flakes added, optional if you can’t handle heat— try smoked paprika if milder spices preferred. Water dilutes acidity to prevent harshness. Sugar balances; substitute honey or agave if avoiding processed sugar, but expect slight flavor shift. High-quality salt matter — kosher or sea salt better than fine iodized for control. Use airtight container over jars without tight lid to maintain crispness and avoid moisture buildup. If cucumbers end up too wet after salting, pat dry or press with paper towel between layers to eliminate excess water before marinating.
Method
- Start by tossing cucumbers with salt in a bowl. Leave to sit for 12 minutes or until cucumbers look visibly shriveled, slightly softer but not soggy. Squeeze gently to drain excess liquid. This dehydrates cucumbers, preventing them from becoming mushy in marinade.
- Drop drained cucumbers into a clean 450 ml airtight container or jar. Layer slices of lemongrass on top for aromatic infusion.
- Combine vinegar, water, sugar, and chili flakes in a small pot. Heat gently until sugar fully dissolves and the mixture bubbles lightly. Don’t rush to boiling; gentle simmer is enough.
- Pour hot marinade directly over cucumbers and lemongrass. Should sizzle on contact, metals might clang a bit — that’s what you want. Aroma of vinegar fused with lemongrass and chili will hit you instantly.
- Let it cool to room temperature uncovered. When warm with faint steam rising, cover and refrigerate for at least 1 1/2 to 2 hours until chilled through and flavors meld. The cucumbers will become crisp-tart with a spicy zing.
- Keep refrigerated up to 5 days — more than a week risks sogginess.
- If pressed for time, even 45 minutes chilling does a decent job but flavor intensity improves with longer rest.
- Watch out for watery pickles — if cucumber slices release too much water during salting, press firmly with a weight or paper towel between layers. Too much moisture waters down marinade.
Cooking tips
Salting cucumbers crucial. Too short means watery final; too long and they collapse. Look for cucumber slices that shrink slightly, edge curls in a bit. Press gently with fingers to check firmness. When salting, mix thoroughly, not just layering salt unevenly. When pouring marinade, hot liquid sizzling on cucumbers is good; means vinegar penetrating quickly. Avoid boiling hard vinegar as volatile acidity will dull flavor. Use wooden spoon to stir sugar into vinegar-water before heating to dissolve faster. Cooling uncovered after pouring lets steam escape; trapping steam leads to soggy pickles. Refrigeration solidifies textures, melds flavors; don’t rush this step but you can nibble after 45 mins if desperate. If pickles become dull or watery after storage, drain liquid partially, reseal, and consume sooner. Perfect quick side for fried chicken, grilled meats, or thrown on sandwiches for a crunch and bite kick. Storing in glass preferable to plastic due to vinegar corrosiveness. Common issue: cucumber slices sticking together; a quick stir mid-refrigeration redistributes marinade and flavors evenly.
Chef's notes
- 💡 Salting cucumbers crush moisture slowly. Watch edges curl. Too short? Watery veggies; too long? Rubber texture. Press with fingers often. Salt spreads better if tossed, not layered. Use kosher or sea salt not iodized; stronger as control. Thin 4mm slices speed process drastically— thicker slows curing. Persian cucumbers thinner skin so no peel needed unless blemished. Never skip draining drained cucumbers.
- 💡 Lemongrass slices add faint citrus herbal note. Slice very thin, 4mm max, bruise spices slightly with back of knife to release oils. Fresh or frozen both okay. Do not cook lemongrass in marinade, only steep. Avoid picking stems too thick or woody; bitter parts. Lemongrass aroma cuts vinegar acidity wide; must balance heat with chili flakes correctly.
- 💡 Heat marinade gently; sugar must fully dissolve. Don’t boil hard or vinegar acidity dulls sharpness. Sounds long simmer bubbling not raging boil. Use wooden spoon to stir smoothly. Pour hot marinade directly over drained cucumbers. Sizzle almost instant means vinegar penetration effectiveness. Quick cool uncovered lets steam escape; traps steam = mushy pickles. Chill at least 1-2 hours minimum. Longer melds flavor better but 45 min good for emergency snack.
- 💡 Use airtight container with seal to avoid moisture buildup. Glass preferred; vinegar corrodes plastics fast. If watery pickles appear later, drain some liquid and stir mid chill. Pressing cucumber slices with weight or paper towel before marinade crucial if water pools; prevents watering down marinade balance massively. Wait with caution though, drying out hard-edged cucumbers kills texture.
- 💡 Substitution notes: Apple cider vinegar is fruity sharp, can swap white or white wine but adjust sugar more or less. Sugar helps dissolve smoothly; honey or agave works but flavor changes noticeably. Chili flakes optional; smoked paprika or less heat options switch easily. Water softens acidity; omit only if you want sharp bite. Salt quantity subtle; less than usual salt prevents rubbery results. Balance all parts around your kitchen setup.
Common questions
How long to salt cucumbers?
Depends on slice thickness mainly. Twelve minutes works for thin Persian rounds. Look for slight shriveling edges. Press gently; still firm but water released. Shorter than that? Ends watery. Longer? Rubber-like texture. Every batch varies. Always check visually and by feel.
Can I replace lemongrass?
Yes but affects aroma a lot. Try ginger or lemon peel in pinch. Fresh lemongrass preferred but frozen okay if sliced thin. Avoid woody parts; imparts bitterness. Lemongrass adds citrusy floral. Without it, pickles lose that dimension. Chili flakes optional or swap smoked paprika if heat too much. Use what's on hand carefully.
Pickles turned watery after chilling?
Press cucumber slices better before marinating next time. Excess moisture dilutes flavor. You can drain liquid off and stir pickles gently to redistribute, store in airtight container afterward to keep crisp. Salt and slice thickness key factors. Also avoid over chilling beyond 5 days or sogginess increases naturally.
Storage tips for pickled cucumbers?
Refrigerate in glass preferred but airtight container mandatory for crispness. Can keep up to 5 days comfortably. Too long brings sogginess or dull flavor. Partial draining liquid if becoming watery helps prolong life. No freezing; breaks texture. Leftover marinade reused only if strained and reheated properly. Always label date made for best use awareness.
