SIMPLE QUICK PICKLES

Confession: fresh cucumbers are tasty, but definitely won’t make my Top Veggies list anytime soon. Quick-pickled cukes, on the other hand, are my VICE. They add punchy splashes of acidic, tangy and fresh flavors that will complement dishes full of Korean, Japanese, Chinese or Vietnamese inspiration. I can’t resist topping a Korean-inspired burger or sandwich (like a beef bulgogi hoagie) with zippy quick-pickled veggies. If pickling these as a side to meals like rice bowls, fusion-style wraps/tacos, etc, I make them as the very first step before preparing any other ingredients so they rest for as long as possible.

The recipe yields about 1 cup (~105 g) of quick pickles. You may want a sprinkling of cucumbers to garnish a meal, or include them as a vegetable side. For the sake of simplifying nutritional information, assume 1⁄3 cup as a small vegetable side.

• 1 cup thinly sliced cucumbers (~105 g)*
• 6 tbsp rice vinegar**
• 1 tbsp sesame oil
• 1 tbsp sugar or honey
• ¾ tsp salt
• ¼ tsp cracked pepper

      [Optional] 

• 1 tbsp grated fresh ginger (or 1 tsp ground)

*I find baby cucumbers are best, with slices about the size of a quarter. Feel free to vary things up with radishes and carrots, too.

**can also sub in white wine vinegar, but add ¼ tsp sugar per tbsp to balance the sweetness.

If you are not planning to use all the cucumbers immediately, leftovers will be fine in the fridge for up to 4 days.

MEAL IDEAS WITH QUICK PICKLES:

• Side to Plant-based Meals: I love straining and blotting pickled cucumbers to eat with veggie and tofu tempura, which is a rare treat. Fresh and tangy flavors balance the fried vegetables. (Since I have to be very judicious about tempura nights due to gut issues, the pickled veggies help with digestion and make me feel fuller so I eat less fried tempura). They are awesome in rice and poke bowls (plant-based or otherwise).
• Side to Omnivore Meals: The quick-pickled cukes go just as well with shrimp tempura as veggie tempura. They also make an easy vegetable side to bulgogi or rice bowls. For example, the photo above shows the cucumbers as a side to a 30-minute dinner of rice, carrots, and chicken cooked with a homemade spicy chili sauce. Opt for Korean gochujang paste if you want a sauce with sweeter notes, mild spice and vibrant red color.
• Topping: Add some zippy pickled veggies to a burger or sandwiches, especially ones that lean into Korean, Japanese, Chinese or Vietnamese inspired flavors. Korean bbq chicken sandwiches with kimchi and quick-pickled cukes are so tasty. Add them onto a hoagie stacked with bulgogi, spicy mayo, crispy fried oyster or enoki mushrooms and red leaf lettuce! They’re also awesome in Asian fusion-style tacos or wraps, whether you chop them up or add them whole. You can mix or simmer the strained brine with other ingredients to create dipping sauces or salad dressings. Since my onion intolerance prevents me from topping my own dinners with scallions, sometimes I blot and mince some quick-pickled cukes for a similarly fresh, acidic garnish.
• Covert Veggies: Lately, I’m obsessed with making maafe (a West African groundnut stew). Since it is very peanut-based, I found myself wanting some extra acid and vegetables to balance out fatty, meaty flavors. I didn’t have any pickled okra on hand, so I thoroughly blotted some leftover quick pickles, minced them up and tossed them with some rice for serving. Everything was delicious!

NUTRITION FACTS:                            Assume serving as a vegetable side is 1⁄3 cup 

Number of Servings: 3
Fiber: 0.44 g
Carbs: 5.56 g

Calories per Serving: 67.31 kcal
Sugar: 4.75 g
Protein: 0.725 g

Weight per Serving: 75 g
Fats: 4.59 g
Iron: 0.13 mg

All servings and nutritional measurements are approximate. These estimates are intended for information and guidance purposes only. Please consult a licensed nutrition or medical professional if you need assistance. 

Gluten-Free and Vegan Disclaimer: All of the ingredients listed in this recipe are available in gluten-free and vegan versions. Please do your research and verify ingredient lists, as many products can have surprisingly hidden amounts of gluten that can impact those with Celiac Disease and gluten allergies. Likewise, vegans may need to verify if products contain hidden amounts of whey or animal derived ingredients.