Cucumbers are a great way to use up summer produce, and these marinated cucumbers make an easy side dish or appetizer for many different meals.
The marinade for these quick pickles is made with soy sauce, rice vinegar, sugar and toasted sesame oil. It’s a delicious blend of flavors and is perfect for Asian-style sandwiches like banh mi, or as a snack with sushi rice and fried eggs on top!
You can adjust the spices in this marinade to suit your own taste. For example, if you’re making Korean pickled cucumbers you can add crushed red pepper flakes for a kick.
For a tangier taste you can use white distilled vinegar instead of regular rice vinegar. You can also play around with the ratio of the salt and sugar to see what works best for you.
Toss the cucumbers with the brine, then let them marinate in the fridge for a few hours to maximize flavor. The longer the marinade sits, the better your pickles will turn out.
These crunchy, dill-flavored refrigerator pickles are easy to make and will be ready to eat in no time! They’re a delicious and refreshing addition to your next meal.
How to Keep Your Cucumbers Fresh
If you have a refrigerator, you can keep your cucumbers fresh for about one week if they are properly stored and not exposed to too much humidity or cold air. Wash your cucumbers before storing to remove dirt and cut away mushy spots if you see any. Dry them thoroughly, and then wrap them in a paper towel or dry dish towel to absorb moisture and prevent spoilage.
How to Slice Cucumbers for Refrigerator Pickles
For these quick pickles you can slice the cucumbers into thin rounds or spears depending on how tall you want your jar of pickles to be. You can also cut them into bite-size strips, if you prefer.
You can slice the cucumbers with a mandoline, or using a knife. If you’re slicing them by hand, I recommend soaking the slices in a colander with some ice cubes for 20 minutes to give them extra crunch and less liquid. This step will also help to avoid the sogginess that cucumbers tend to release when they are sliced.
When you’re ready to eat your refrigerator pickles, drain them of all the brine and enjoy! These quick cucumber pickles are a great addition to Asian-style sandwiches like banh mi, as a snack with sushi rice and a fried egg on top, or as a tasty side dish for almost any meal.
How to Store Refrigerator Pickles
After making these quick pickles you can store them in the refrigerator and they will keep for up to five days. The flavors will get even more intense the next day if you store them in the fridge, but they’re also perfect to eat immediately.
How to Serve Your Cucumber Salad
The best thing about a cucumber salad is that you can prepare it ahead of time and refrigerate it, so you can have it as a quick, refreshing snack when you’re in a rush. You can dress it with a simple dressing, or you can even just drizzle it with a little oil or balsamic vinegar to give it more flavor.