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Spicy Pickled Cucumbers

Spicy Pickled Cucumbers

Full of Plants
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
Prep Time 20 mins
Resting Time 2 d
Course Side Dish
Cuisine Vietnamese
Servings 1 Jar


  • 1 medium cucumber
  • 1 tbsp salt
  • 1/4 cup sugar
  • 1/3 cup water
  • 1 tbsp soy sauce (or vegan fish sauce)
  • 1 tbsp lime juice
  • 2 cloves of garlic minced
  • 1 small chili minced


  • Cut the cucumber in half lengthwise. Using a spoon, remove the seeds and discard. Cut the cucumber into thin slices widthwise (about 1/3-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 1/3 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.


This pickled cucumber recipe is not shelf-stable and must be kept in the refrigerator.
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