Recipes › Cucumber (Greenhouse) › Quick Cucumber and Rice Vinegar Pickle
Quick Cucumber and Rice Vinegar Pickle
This is the kind of pickle you make in twenty minutes and eat the same evening. Thin slices of cucumber are salted, rinsed, and tossed through a sweet-sharp rice vinegar dressing with ginger and sesame — it is Japanese in spirit but simple enough to become a weekly habit. It keeps in the fridge for three days and goes with almost everything.
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Ingredients
- 700 Cucumber (Greenhouse), very thinly sliced (use a mandoline if you have one)
- 2 tsp fine sea salt
- 60 ml rice wine vinegar
- 20 caster sugar
- 20 fresh ginger, peeled and finely grated
- 1 tbsp toasted sesame oil
- 15 g toasted sesame seeds
- ½ tsp dried chilli flakes (optional)
- 3 spring onions, finely sliced
Contains: sesame, sulphites.
Method
- Put the sliced cucumber in a colander set over a bowl. Sprinkle over the salt and toss to coat. Leave to stand for 10 minutes — the cucumber will release a significant amount of water.About 10 min
- While the cucumber drains, make the dressing. Combine the rice wine vinegar and caster sugar in a small saucepan over a low heat, stirring for 2–3 minutes until the sugar fully dissolves. Remove from the heat and stir in the grated ginger and sesame oil. Leave to cool for 2 minutes.About 5 min
- Rinse the salted cucumber under cold running water to remove the salt, then lay the slices on a clean tea towel and press gently to remove as much moisture as possible.About 2 min
- Place the dried cucumber in a bowl and pour over the dressing. Add the spring onions, sesame seeds, and chilli flakes if using. Toss everything together well.About 2 min
- Leave to stand for at least 5 minutes before serving so the flavours meld. Serve at room temperature or slightly chilled.About 5 min
Tips
- Do not skip the salting and rinsing stage — it is what gives the finished pickle its firm, snappy texture rather than a soft, wet one.
- A mandoline makes the thin slicing fast and consistent, but a sharp knife and patience works perfectly well.
- This is excellent alongside grilled fish, cold chicken, rice dishes, or piled into a wrap.
Ring the changes
- Add 100g of finely sliced radishes along with the cucumber for extra crunch and a peppery note.
- Replace the caster sugar with honey for a slightly more complex sweetness — stir it into the warm vinegar off the heat.
Keeping it
Keeps in an airtight container in the fridge for up to 3 days. The cucumber softens slightly over time but remains very good. Stir before serving.
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