Crispy Pickled Cucumbers in a Jar
Crunchy cucumber slices marinated in a tangy soy-chili dressing with toasted sesame. A quick, no-fuss cold snack that develops flavor in just 10 minutes.
- Time
- 15 min
- Serving
- 134 kcal
- Ingredients
- ≈ $0.84
- Protein
- 4 g
Ingredients
- 1 Cucumbers≈ $3.67 per kg 220 g
- 2 Soy sauce 15 ml
- 3 Rice vinegar 8 ml
- 4 Sesame oil 5 ml
- 5 Garlic≈ $10.00 per kg 3 g
- 6 Chili flakes 1 g
- 7 Sesame seeds 5 g
- 8 Sugar 3 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Slice cucumber1 paper-thin and pack into a sealed container.
Add soy sauce, rice vinegar, sesame oil, grated garlic5, chili flakes, toasted sesame seeds, and a pinch of sugar.
Seal the container and shake vigorously for 20–30 seconds.
Let sit for 10 minutes in the fridge or at room temperature to soften and absorb the dressing.
Shake again and serve chilled.
Tips
- Why it works
- Shake the container vigorously so the sauce coats the cucumbers evenly and no dry spots remain. If you don't shake it, the dressing collects at the bottom.
- Substitutions
- Replace the soy sauce with 15 ml of hummus sauce or 10 ml of mirin. You can skip the rice vinegar if you have lemon juice, 5 ml.
- Common mistakes
- If the cucumbers turned soft or watery after 10 minutes, they were cut too thin or left too long in the dressing.
- Storing and reheating
- Keeps for 2 days in the fridge, covered. Shake again before serving. Don't freeze.
- Serve with
- Serve with boiled rice or noodles as a light side for dinner.
In short
- Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.
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