Quick Pickled Persian Cucumber Salad
Quick Pickled Persian Cucumber Salad
Ingredients
For the Quick Pickled Cucumbers
- 4 Persian cucumbers
- 1 garlic, clove, grated
- 1 tablespoon rice vinegar
- 1 tablespoon coconut aminos, or soy sauce
- 2 teaspoons toasted sesame oil
- 1/2 teaspoon sweetener, of choice (e.g., allulose, honey, or sugar), to taste
- 1/4 teaspoon chili flakes, optional, to taste
- 1 teaspoon toasted sesame seeds, to taste
Instructions
- 1
Thinly slice the Persian cucumbers using a mandoline. Drop the slices directly into a Mason jar, packing them in tightly to maximize space.
⏱️ 5 min
- 2
Grate the garlic clove directly into the Mason jar with the sliced cucumbers.
⏱️ 1 min
- 3
Pour in the rice vinegar, coconut aminos (or soy sauce), and toasted sesame oil over the cucumbers and garlic.
⏱️ 1 min
- 4
Add your sweetener of choice, chili flakes (if using for a spicy kick), and toasted sesame seeds. Adjust the amounts of these seasonings to your personal taste preference.
⏱️ 1 min
- 5
Secure the lid tightly on the Mason jar. Shake the jar vigorously for about 30 seconds to thoroughly mix all the ingredients and ensure the cucumbers are evenly coated.
⏱️ 1 min
- 6
The pickled cucumbers can be eaten immediately for a fresh, crisp taste. For enhanced flavor and a more developed pickle, store them in the refrigerator for at least 30 minutes, or ideally overnight. The flavor will continue to improve with each passing day in the fridge.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Quick Pickled Persian Cucumber Salad
Ingredients
For the Quick Pickled Cucumbers
- 4 Persian cucumbers
- 1 garlic, clove, grated
- 1 tablespoon rice vinegar
- 1 tablespoon coconut aminos, or soy sauce
- 2 teaspoons toasted sesame oil
- 1/2 teaspoon sweetener, of choice (e.g., allulose, honey, or sugar), to taste
- 1/4 teaspoon chili flakes, optional, to taste
- 1 teaspoon toasted sesame seeds, to taste
Instructions
- 1
Thinly slice the Persian cucumbers using a mandoline. Drop the slices directly into a Mason jar, packing them in tightly to maximize space.
⏱️ 5 min - 2
Grate the garlic clove directly into the Mason jar with the sliced cucumbers.
⏱️ 1 min - 3
Pour in the rice vinegar, coconut aminos (or soy sauce), and toasted sesame oil over the cucumbers and garlic.
⏱️ 1 min - 4
Add your sweetener of choice, chili flakes (if using for a spicy kick), and toasted sesame seeds. Adjust the amounts of these seasonings to your personal taste preference.
⏱️ 1 min - 5
Secure the lid tightly on the Mason jar. Shake the jar vigorously for about 30 seconds to thoroughly mix all the ingredients and ensure the cucumbers are evenly coated.
⏱️ 1 min - 6
The pickled cucumbers can be eaten immediately for a fresh, crisp taste. For enhanced flavor and a more developed pickle, store them in the refrigerator for at least 30 minutes, or ideally overnight. The flavor will continue to improve with each passing day in the fridge.
⏱️ 1 min