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    Home » Recipes

    Spicy Pickled Cucumbers

    By: Thomas Published: 17 Sep, 20 Updated: 7 Oct, 21 6 Comments

    RecipePrintComments
    Spicy Pickled Cucumbers
    Spicy Pickled Cucumbers

    These refrigerator pickled cucumbers are inspired by Vietnamese "Dưa Mắm". A sweet, salty, and spicy condiment usually served on top of broken rice or rice porridge.

    It's delicious as the brine has a subtle caramel flavor that balances with the chili and garlic. It's the perfect add-in for burgers, sandwiches, and more! Let's make pickles!

    Spicy Pickled Cucumbers

    WHICH CUCUMBER TO USE?

    Try choosing cucumbers with a thin skin (usually the shorter ones), as the varieties with a thick and hard skin are not the best for this recipe. Persian, Kirby, or Noah are varieties I would recommend.

    First, we slice our cucumber in half, remove the seeds and cut into slices. To drain the water and give the cucumbers a crunchy texture, we add salt and let them rest for about 1 hour.

    Spicy Pickled Cucumbers

    In the meantime we prepare the "brine". It starts with some sugar that we caramelize, this step adds a deeper flavor to the brine. Once our caramel has reached a golden brown color, deglaze with water. It will first sizzle and then the caramel will dissolve into the water. Then we add soy sauce (or vegan fish sauce), the rest of the sugar, and boil for a few minutes.

    Finally, combine the brine, cucumber slices, garlic, and chili, and refrigerate for at least 48 hours before enjoying!

    Spicy Pickled Cucumbers

    WHERE TO USE CUCUMBER PICKLES?

    These pickled cucumbers make the perfect topping for white rice, savory oatmeal, or soups like this Cozy Red Rice Vegetable Soup. It can also be used in sandwiches, burgers, salads, etc!

    What's great is that you can keep them for up to 2 weeks in the refrigerator.

    Spicy Pickled Cucumbers

    Looking for more cucumber recipes? Check out this Creamy Cucumber Salad with Miso Tempeh or this Creamy Cucumber Gazpacho!

    Let me know in the comments if you try this recipe!

    Spicy Pickled Cucumbers
    Spicy Pickled Cucumbers

    Spicy Pickled Cucumbers

    Author: Thomas
    Crunchy, spicy, sweet, and a bit tangy cucumber pickles! Super easy to prepare, these are the perfect addition to your burgers, sandwiches, or salty porridge!
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Resting Time 2 d
    Course Side Dish
    Cuisine Vietnamese
    Servings 1 Jar
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    Ingredients
     
     

    • 1 medium cucumber
    • 1 tablespoon salt
    • ¼ cup sugar
    • ⅓ cup water
    • 1 tablespoon soy sauce (or vegan fish sauce)
    • 1 tablespoon lime juice
    • 2 cloves of garlic minced
    • 1 small chili minced

    Instructions
     

    • Cut the cucumber in half lengthwise. Using a spoon, remove the seeds and discard. Cut the cucumber into thin slices widthwise (about ⅓-inch). Transfer the cucumber slices to a mixing bowl and add the salt. Stir using a spoon or your hands to coat the cucumbers with the salt. Let it rest for about 1 hour.
    • In the meantime, add one tablespoon of sugar to a medium sauce pan. Heat over medium heat for about 5 minutes, or until the sugar melts and starts to caramelize. As soon as you get a caramel with a golden brown color, add the ⅓ cup of water. Be careful as it will sizzle.
    • Add the rest of the sugar and the soy sauce. Bring to a boil and let simmer for about 5 minutes, or until the caramel has dissolved. Remove from heat and let it cool completely.
    • Squeeze the cucumber slices to remove as much water as possible. You can use your hands or a nut milk bag. Transfer the drained cucumber slices to a clean jar. Add the lime juice, minced garlic, and chili. Cover with the caramel sauce and stir to combine. Cover the jar with a lid and let it rest at least 48 hours in the refrigerator.
    • Enjoy on top of white rice, in sandwiches, burgers, and more! These pickles will keep for up to 2 weeks in the refrigerator.

    Notes

    This pickled cucumber recipe is not shelf-stable and must be kept in the refrigerator.
    DID YOU MAKE THIS RECIPE? Tag @fullofplants on Instagram and hashtag it #fullofplants
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    Reader Interactions

    Comments

    1. June Sampson

      September 17, 2020 at 6:50 pm

      After sitting in salt did you rinse it off the cuke slices or just left it on? Thanks!

      Reply
      • Thomas

        September 20, 2020 at 3:45 pm

        Nope! You don't rinse it, just squeeze to drain as much water as possible.

        Reply
    2. Rana

      September 21, 2020 at 6:11 am

      5 stars
      Made this recipe yesterday exactly as described. Now sitting in my fridge looking amazing. Can't wait to try tomorrow. This is the second recipe of yours I've tried with great success. Thank you!

      Reply
      • Thomas

        September 22, 2020 at 3:37 pm

        Thanks Rana, hope you will like it 🙂

        Reply
    3. Brittany

      September 21, 2020 at 9:42 pm

      5 stars
      This recipe looks fantastic! I've been looking for new ways to pickle. There's something that's so much better about spicy pickles though! I love them! Can't wait to try this out, thank you for sharing!

      Reply
      • Thomas

        September 22, 2020 at 3:39 pm

        You're welcome Brittany! 🙂

        Reply

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