Tangy and Spicy Chinese Pickled Cucumbers

Spicy Dish

Spicy Chinese Pickled Cucumbers

One thing I always have in my fridge is pickled vegetables, so today, let’s restock my Spicy Chinese Pickled Cucumber.

I love having Spicy Chinese Pickled Cucumber in the fridge; it tastes delicious on its own but also pairs perfectly with savory food.

These zesty cucumbers are a perfect combination of crispness and spice, making you craving for more. If you want other pickled vegetable recipes, I also have a dedicated YouTube Video restocking my basics together and a blog post dedicated to pickled radish.

Spicy Chinese Pickled Cucumbers can last in the fridge for up to 2 weeks, and you can make them in bulk and have them throughout the week with your meals.

These pickles are incredibly versatile. They can be enjoyed as a refreshing side dish, a spicy topping for sandwiches, or even a crunchy addition to your favorite noodle dish.

Making your own Spicy Chinese Pickled Cucumbers at home allows you to customize the level of spiciness and sweetness to your liking. Plus, you can be sure of the quality of the ingredients used.

spicy pickles
#1 Remove the Seeds 

In order to ensure the cucumber stays nice and crunchy, remove the seeds from the cucumber. The seeds contain alot of moisture, which can cause the cucumber to become soggy. I am using Japanese Cucumbers today, but any type of cucumber will work for this recipe. 

pickled recipe
#2 Use salt and sugar to draw out all the water. 

This simple step will ensure that the radish stays nice and crunchy. I like to use a combination of both sugar and salt; that way, the cucumbers don’t become overly salty. Make sure to squeeze out all the excess water, too! 

spicy vegetarian pickles
#3 Tastes better overnight

You can enjoy the pickled cucumber immediately, but it tastes the best when you let it rest for 2-3 hours in the fridge. I like to store mine in an air-tight glass container, but you can use any container of your choice. These Spicy Chinese Pickled Cucumbers last in the fridge for up to 2 weeks. 

cucumber salad
Why We Love Spicy Chinese Pickled Cucumber
  • The Play of Textures: The crispy crunch of the cucumbers paired with the chewy heat of the chili peppers makes every bite an adventure.
  • Balanced Flavor: The marriage of soy sauce’s saltiness and rice vinegar’s tang creates a harmonious taste experience.
  • Customizable Spice: Adjust the heat level to your liking by increasing or decreasing the amount of chili peppers.
  • Quick and Easy: This dish can be prepared in under 30 minutes, making it a perfect addition to weeknight meals or potluck gatherings.

Do you want more CUCUMBER recipes? Here are some of my go-to recipes that you will LOVE! 

chinese cucumber

Ingredients

Prep Work 
  • 1 tablespoon salt 
  • 1 tablespoon sugar 
  1. Draw out the water from the cucumber by coating the cucumber with one tablespoon of salt and one tablespoon of sugar. Massage well and set it aside for 20 minutes. 
  2. After the cucumbers have rested for 20 minutes, rinse them thoroughly to remove the salt and gently squeeze out excess water. Pat the cucumbers dry before adding them into a separate bowl. 
  3. Add garlic, red chilis, ginger, and Sichuan peppercorn to the cucumber. 
  4. Heat up the oil, and once the oil is hot, pour the oil over the ingredients. 
  5. Next, add soy sauce, rice vinegar, and sugar. Toss the cucumbers in the flavor base, ensuring they are well coated. You can enjoy it right away or let it rest in the fridge for 2-3 hours, so it becomes even more flavourful. 

Tangy and Spicy Chinese Pickled Cucumbers

One thing I always have in my fridge is pickled vegetables, so today, let’s restock my Spicy Chinese Pickled Cucumber. I love having Spicy Chinese Pickled Cucumber in the fridge; it tastes delicious on its own but also pairs perfectly with savory food.

Prep Time10 mins

Resting Time2 hrs

Keyword: Appetizers, chinese recipe, cucumber salad, easy meal, Easy Recipes, fridge staple, meal prep, pickle, pickled recipe, Side Dish, spicy recipe, Vegetarian Recipes

Materials

Prep Work

  • 1 tablespoon salt
  • 1 tablespoon sugar

Instructions

  • Draw out the water from the cucumber by coating the cucumber with one tablespoon of salt and one tablespoon of sugar. Massage well and set it aside for 20 minutes.

  • After the cucumbers have rested for 20 minutes, rinse them thoroughly to remove the salt and gently squeeze out excess water. Pat the cucumbers dry before adding them into a separate bowl.

  • Add garlic, red chilis, ginger, and Sichuan peppercorn to the cucumber.

  • Heat up the oil, and once the oil is hot, pour the oil over the ingredients.

  • Next, add soy sauce, rice vinegar, and sugar. Toss the cucumbers in the flavor base, ensuring they are well coated. You can enjoy it right away or let it rest in the fridge for 2-3 hours, so it becomes even more flavourful.