Spicy quick-pickled cucumbers

20 min

This is our new favorite recipe for quick-pickled cucumbers, it requires a bit of cooking but doesn’t need any alcohol and doesn’t taste like it.

Ingredients

Yields 500 g

In a frying pan set over medium heat, toast star anise for a few minutes, until it releases its fragrance.
While the start anis is toasting, trim the cucumbers, and slice them into 1/2 cm disks.
Add a bit of sesame oil to the pan. Once it starts to shimmer, add the cucumbers.
Add the 1 teaspoon of toasted sesame seeds, 2 teaspoons of chile flakes, 1 teaspoon of coconut sugar, 1 handful of black peppercorns, ½ teaspoon of cumin seeds, 1 tablespoon of kosher salt, lime juice, 2 tablespoons of vinegar, and ¼ cup of water; and stir thoroughly.
Bring to boil, and cook for 1–2 minutes more, until the cucumbers just start to soften and absorb the sauce.
Transfer the cucumbers with the sauce into a sealable container, and refrigerate for at least 30 minutes before serving.

Keep the pickled cucumber in the refrigerator for up to 2 weeks.

This recipe is based on Roy Choi’s recipe from MasterClass.

Explore ingredients

Name	Kind	Season
Chile flakes	Vegan
Coconut sugar	Vegan
Cucumber	Vegan	June July August September
Cumin seeds	Vegan
Lime	Vegan
Oil	Vegan
Peppercorn	Vegan
Salt	Vegan
Sesame seeds	Vegan
Star anise	Vegan
Vinegar	Vegan
Water	Vegan