Taiwanese Pickled Cucumber
Taiwanese Pickled Cucumber is a refreshing, crunchy appetizer commonly served in Taiwanese households and restaurants. Lightly sweet, tangy, and mildly garlicky, this quick pickle is perfect for hot days or as a palate cleanser between bites of rich food.Unlike traditional pickles that require weeks of fermentation, this version can be made in just a few hours. It’s easy to prepare, uses simple ingredients, and keeps well in the fridge — making it a great go-to side dish for rice, noodles, or grilled meat.Whether you're looking to expand your Asian cooking repertoire or just want a quick and healthy side, this Taiwanese-style cucumber pickle is an ideal dish to add to your table.
Equipment
- Grillers Garlic Press
- Container
Ingredients
- 2 cucumbers
- 1 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 chili pepper
- 3 cloves garlic
- 1/2 fresh lemon
Instructions
- Wash the cucumber, and cut off both ends of cucumber.
- Cut each cucumber into 4 equal sections, and then cut each section into 6 equal-sized strips.
- Transfer to a bowl, add the salt and gently stir. Set aside for 20 min.
- After 20 min, dump out the liquid from the bowl and drain the cucumbers. Rinse off the salt with filtered water.
- Put the cucumber into a bowl, add the garlic, chili pepper, lemon juice, and sugar. Mix everything well.
- Cover and marinate in the refrigerator 3~4 hours.
- Serve the Taiwanese pickled cucumber. Finish and enjoy
Notes
Tips:
- If you like to pickle more, keep in the refrigerator for up to 1-2 days.
- Dump out the liquid and drain the cucumber can make it crunchy.
- Lemon is tasted mild. If you like more sour, you can replace lemon juice with vinegar.
Serving & Storage Tips
- If you like to pickle more, keep in the refrigerator for up to 1-2 days.
- Dump out the liquid and drain the cucumber can make it crunchy.
- Lemon is tasted mild. If you like more sour, you can replace lemon juice with vinegar.
