The result is a zesty, sweet, and tangy profile that enhances the cucumbers’ natural freshness. These easy pickled cucumbers can be on your table in about an hour ready to enjoy on sandwiches, in plant-based bowls, as a side dish, or simply as a satisfying snack, adding a burst of Asian-inspired goodness to every bite.
1. Wash the cucumbers and cut off the ends. Do not peel the cucumbers. You can run a fork down the sides for an interesting look. This not just gives them a decorative edge but also allows them to absorb the pickling marinade better.
3. Place the cucumber slices in a bowl and sprinkle them with salt. Toss to evenly distribute the salt. Let them sit for about 15-20 minutes to release excess moisture.
2. While the cucumbers are resting, prepare the pickling marinade. In a separate bowl, mix rice vinegar, soy sauce, sesame oil, agave, ginger paste, and minced garlic. Add the red pepper flakes if you will be using them.