Add a burst of crisp, vibrant energy to your table with this Refreshing Taiwanese Pickled Cucumber. A beloved staple in Taiwan’s casual dining scene, these cucumbers are celebrated for their incredible shattered-glass crunch and a perfect balance of sweet, savory, and spicy notes. Our version elevates this classic by using freshly squeezed lemon juice, offering a bright, citrusy aroma that is far more sophisticated than traditional vinegar. Whether you’re looking for a healthy low-calorie snack or the ultimate palate cleanser for a rich meal, this 5-minute no-cook recipe is your secret weapon for a light and revitalizing summer side dish.
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.Note: We recently filmed a video to show how to make this recipe. The background may look a bit different from our original step photos, but don’t worry — the recipe is the same one our readers have loved for years! for years!
Equipment
- Grillers Garlic Press
- Mixing bowl
- Container
Ingredients
- 2 cucumbers
- 1 teaspoon salt
- 1 tablespoon sugar
- 1/2 chili pepper
- 3 cloves garlic
- 1+1/2 tablespoon fresh lemon juice
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
Video
Cooking & Storage Tips
- If you like to pickle more, keep it in the refrigerator for up to 1-2 days.
- Dumping out the liquid and draining the cucumber can make it crunchy.
- Lemon tastes mild. If you like it more sour, you can replace lemon juice with vinegar.
Tools & equipment you may need
Grillers Garlic Press
Container
Last Updated on 2026-04-30