Name: Quick Asian Pickled Cucumbers (20-Minute Recipe)
Prep time: 5 min
Total time: 20 min
Ingredients: 4 Persian cucumbers (thinly sliced); 1 tsp salt; ½ tsp garlic powder; 1 tsp soy sauce; 1 tsp sugar; 1½ tbsp rice vinegar; 2 tsp toasted sesame oil; Toasted sesame seeds (to garnish)

If you love those crunchy, tangy cucumber pickles served alongside your favorite Asian dishes, you’re going to love how easy these are to make at home.

This Quick Asian Pickled Cucumbers recipe takes just 20 minutes from start to finish — no canning, no fancy ingredients. Just crisp cucumbers, a few pantry staples, and a quick salt brine that gives them the perfect bite.

They’re sweet, savory, and tangy all at once, with a hint of sesame that makes them totally irresistible. Whether you serve them with rice bowls, grilled meats, or noodles, they’ll brighten up any meal with fresh flavor and crunch.

Why You’ll Love This Recipe

Ready in 20 minutes: No cooking, no canning — just quick prep and chill.
Perfectly balanced flavor: Salty, sweet, tangy, and nutty with just the right crunch.
Pairs with everything: From Korean BBQ to fried rice to sandwiches.
Healthy and refreshing: Light, clean ingredients that make any meal feel fresh.
Make-ahead friendly: They taste even better after sitting for a few hours in the fridge.

Equipment You’ll Need

Knife
Chopping board
Mandolin slicer (optional for paper-thin, even slices)
Medium bowl
Spoon for mixing

Ingredients You’ll Need

Here’s everything that goes into this simple side dish — nothing fancy, just flavor:

Persian cucumbers: Crisp, thin-skinned, and slightly sweet — ideal for quick pickling.
Salt: Draws out excess water to keep your cucumbers crunchy.
Garlic powder: Adds a gentle garlicky depth without being overpowering.
Soy sauce: Brings savory umami to balance the acidity.
Sugar: Adds a touch of sweetness to round out the flavors.
Rice vinegar: Provides that clean, bright tang you expect from Asian pickles.
Toasted sesame oil: Adds warmth and a subtle nuttiness that ties everything together.
Toasted sesame seeds: Optional, but adds texture and visual appeal.

How to Make Quick Asian Pickled Cucumbers

Step 1: Salt the cucumbers

Add the sliced cucumbers and salt to a medium bowl. Toss well until evenly coated and let them sit for 15 minutes. This draws out excess water so your cucumbers stay crisp and flavorful.

Step 2: Drain the liquid

After 15 minutes, discard any liquid that’s pooled at the bottom of the bowl.

Step 3: Mix the seasonings

Add garlic powder, soy sauce, sugar, rice vinegar, and toasted sesame oil. Toss gently to coat every slice evenly.

Step 4: Garnish and serve

Top with toasted sesame seeds before serving. Enjoy immediately or refrigerate for 10–15 minutes for a slightly stronger, chilled flavor.

Storage Tips

Store leftovers in an airtight container in the fridge for up to 3 days.
The cucumbers will continue to soak up flavor, but they’re at their best within the first 24 hours. You may notice additional liquid will drain out of the cucumbers. You can discard before serving.
Avoid freezing — cucumbers lose their crunch once thawed.

How to Serve Quick Asian Pickled Cucumbers

These pickles are one of those sides that go with everything. Try them:

With Korean BBQ or Bulgogi Rice Bowls or Salmon Bowls (link to recipe)
Alongside Fried Rice or Bibimbap (link to recipe)
As a simple Korean side dish (banchan) along with rice, kimchi, and roasted nori sheets

Olivia’s Notes

I make these almost weekly — especially when I’m building rice bowls or prepping lunch for the next day. They’re quick, light, and pair so well with bold flavors like gochujang, garlic, or soy sauce-based dishes.