Asian Pickled Cucumbers

I tried this at an Asian market and loved it!  When I asked what was in it, no one was quite sure, so I went home, experimented, and came pretty close!


You need:

  • 4  Persian Cucumbers (pickling cucumbers will also work)
  • 2 T sesame seed (toasted)
  • 1/2 teaspoon Garlic (minced)
  • 1 cup of rice wine vinegar
  • 1 Tablespoon of toasted sesame seed oil
  • 1 – 2 teaspoons siracha sauce (depending on your tastes)


Slice the cucumbers into fairly thin slices.  Place in a non-corrosive dish (like rubbermaid or glass).  Mix the remaining ingredients in a glass bowl and pour over the cucumber slices.

Cover and refrigerator at least 24 hours – Makes 4 servings

To toast the sesame seeds:
Put a dry (no oil) cast iron skillet onto med-high heat – Put sesame seeds in a single layer and heat, shaking the pan, until the begin to slightly brown.  Remove immediately from the heat and cool.  I usually dump them onto a plate at this point so the heat from the pan does not burn them.

Enjoy!! Goes great with Thai pork chops and Bok choy!


This entry was posted in Fruits and Vegetables, Salads and tagged , , , . Bookmark the permalink.

2 Responses to Asian Pickled Cucumbers

  1. Pingback: Thai Pork Chops and Baby Bok choy | The Lazy Gastronome

  2. Pingback: Pork Fried Rice | The Lazy Gastronome

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.