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.
Servings 3people
Prep Time 25 minutesmins
Cook Time 5 minutesmins
Freezer Storage Times 3 hourshrs
Total Time 3 hourshrs30 minutesmins
Equipment
Grillers Garlic Press
Container
Ingredients
2cucumbers
1teaspoonsalt
1/2teaspoonsugar
1/2chili pepper
3clovesgarlic
1/2fresh 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.
Course: Appetizer
Cuisine: Taiwanese
Keyword: quick pickle, Asian pickled vegetables, Taiwanese side dish, cucumber appetizer, easy cold dish