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.



Yields 500 g

  • 4 medium cucumbers
  • 2 pods of dried star anise
  • 1 teaspoon of sesame oil
  • 1 teaspoon of toasted sesame seeds
  • 2 teaspoons of chili flakes
  • 1 teaspoon of coconut sugar
  • 1 handful of black peppercorns
  • Ā½ teaspoon of cumin
  • 1 tablespoon of kosher salt
  • 1 lime
  • 2 tablespoons of vinegar
  • Ā¼ cup of water


  1. InĀ aĀ frying pan set over medium heat, toast star anise forĀ aĀ few minutes, until itĀ releases itsĀ fragrance.
  2. While theĀ start anis isĀ toasting, trim theĀ cucumbers, andĀ slice them into 1/2Ā cmĀ disks.
  3. Add aĀ bit ofĀ sesame oil toĀ theĀ pan. Once itĀ starts toĀ shimmer, add theĀ cucumbers.
  4. Add theĀ 1 teaspoon of sesame seeds, 2 teaspoons of chili flakes, 1 teaspoon of coconut sugar, 1 handful of peppercorns, Ā½ teaspoon of cumin, 1 tablespoon of salt, lime juice, 2 tablespoons of vinegar, andĀ Ā¼ cup of water; andĀ stir thoroughly.
  5. Bring toĀ boil, andĀ cook forĀ 1ā€“2Ā minutes more, until theĀ cucumbers just start toĀ soften andĀ absorb theĀ sauce.
  6. Transfer theĀ cucumbers with theĀ sauce into aĀ sealable container, andĀ refrigerate forĀ atĀ least 30Ā minutes beforeĀ serving.

Notes & tips

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

This recipe is based on Roy Choiā€™s recipe from MasterClass.

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