Spicy Sweet and Sour Pickled Cucumbers

"This is not your ordinary recipe for pickles. This is an Asian-inspired, sweet and sour, and spicy recipe for pickled easy cucumbers! With just a few recipes, you can create simple yet original pickles that you can serve with everything: salads, burgers, tacos, nachos, soups, side dishes…"
-- @WrittenByVegan
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  • Recipe Card
Prep time 40mins
Serves or Makes: 1

Recipe Card


  • 10 1/2 ounces (300g) sliced qukes, Lebanese, or English cucumbers
  • 1 large thinly sliced shallot or red onion
  • 1 1/2 cup white rice vinegar, or apple cider vinegar
  • 3/4 cup white granulated sugar
  • 1 teaspoon pink Himalayan salt
  • 1 teaspoon red chilli flakes
  • 1 heaping tablespoon grated or minced fresh ginger


  • Step 1

    Using a mandoline or a very sharp knife (be very careful when using the sharp knife!) slice your cucumbers and shallot or red onion. Push it to the bottom of a clean pickling jar and set aside.

  • Step 2

    In a bowl, mix together rice or apple cider vinegar, white sugar, salt, chilli flakes, and fresh ginger. Stir until all sugar and salt are fully dissolved.

  • Step 3

    Pour the brine over the cucumbers and shallot in the jar. Make sure they are fully covered with the brine.

  • Step 4

    Let it sit for at least 30 minutes before eating. Serve as a side dish or on your burgers, tacos, nachos, pizzas etc.

  • Step 5

    Once open the jar can be stored in a fridge for up to 1 week.

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