Spicy quick-pickled cucumbers
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
- 4 medium cucumbers
- 2 pods of dried star anise
- 1 teaspoon of sesame oil
- 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
- 1 limejuice
- 2 tablespoons of vinegar
- ÂĽ cup of water
Directions
- 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 theÂ
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 , andÂÂĽ cup of water ; and stir thoroughly. - Bring to boil, and cook forÂ
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.
Notes & tips
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
Ingredients explorer
| Name | Kind | Season | Contains |
|---|---|---|---|
| Chile flakes | Vegan | ||
| Coconut sugar | Vegan | ||
| Cucumber | Vegan | May 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 |
