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
  • ¬Ĺ teaspoon of cumin
  • 1 tablespoon of kosher salt
  • 1 lime
  • 2 tablespoons of vinegar
  • ¬ľ cup of water


  1. In a frying pan set over medium heat, toast star anise for a few minutes, until it releases its fragrance.
  2. While the start anis is toasting, trim the cucumbers, and slice them into 1/2 cm disks.
  3. Add a bit of sesame oil to the pan. Once it starts to shimmer, add the cucumbers.
  4. Add the¬†1 teaspoon of sesame seeds, 2 teaspoons of chili flakes, 1 teaspoon of coconut sugar, 1 handful of peppercorns, ¬Ĺ teaspoon of cumin, 1 tablespoon of salt, lime juice, 2 tablespoons of vinegar, and¬†¬ľ cup of water; and¬†stir thoroughly.
  5. Bring to¬†boil, and¬†cook for¬†1‚Äď2¬†minutes more, until the¬†cucumbers just start to¬†soften and¬†absorb the¬†sauce.
  6. 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.

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