Today, I will show you how to make Taiwanese pickled cucumber, a sweet and sour, crunchy and refreshing Taiwanese side dish.
Taiwanese pickled cucumber is a very simple and easy-to-make side dish that goes well with Taiwanese tempura tian bu la, Taiwanese fried oyster pancake, and many other Taiwanese small eats.
This recipe only requires 4 ingredients that people usually already have at home. For this particular side dish, it’s best to use Persian or Japanese cucumbers.
The pickled cucumber will be ready in as soon as 1 hour but the longer you let it sit in the solution the more flavorful it will get. You can even refrigerate this mixture with the cucumber in a glass jar or a container for few days.
When you’re ready to eat, just transfer the cucumber into a clean bowl and serve without the sugar-vinegar solution.
Ingredients
- 3 – 4 cups of sliced Japanese/Persian cucumbers
- 1/2 to 1 tablespoon of salt
- 1 cup of rice vinegar
- 1/3 – 1/2 cup of sugar
I used a total of 5 cucumbers in this recipe and you can adjust the measurements if you use more or less cucumbers. Make sure you rinse and dry the cucumbers before using them.
