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Chinese Restaurant Cucumber Pickles
This Chinese cucumber pickles recipe is beginner-friendly, quick, easy, and needs minimal ingredients. The delicious pickles pair beautifully with any Chinese dish.
I grow up in Indonesia, and every time I walk into a Chinese restaurant, no matter which one, I smell a familiar fragrance wafting in the air. No, it’s not the heady fragrance of a perfume, but rather, the smell of cucumber pickles.
Cucumber pickles are a common sight, and it is usually the first thing the server brings out to the table right as they take your order. Most restaurants serve these pickles free of charge, though it is best to double-check lest you get a shock when you receive the final bill.
I love these cucumber pickles, and I like making and serving them whenever I cook Chinese dishes for my family. The recipe is easy and very beginner-friendly. I hope you can find all the ingredients and give this recipe a try.
Ingredients for Chinese cucumber pickles
For a four servings portion, we need:
- 2 average size cucumbers
- 3 cloves garlic
- 2 bird-eye chilies
- 1/2 teaspoon sea salt
- 1 tablespoon sugar
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
How to prepare Chinese cucumber pickles
Peel cucumber into alternating stripes, cut into two halves lengthwise, remove the seeds, and cut into 2-inch batons.
Place cucumber batons, grated garlic, chopped red chilies, sea salt, sugar, and rice vinegar into a mixing bowl. Cover the bowl with a plate and shake vigorously for 1 minute.
Transfer the cucumber mixture to a bowl, and drizzle with sesame oil right before serving.
Making ahead
If you plan to make the pickles ahead of serving time, please chill the cucumber pickle once you mix it with garlic, chilies, sea salt, sugar, and rice vinegar. Store this in an airtight container in the fridge.
It should stay fresh for up to 3 days, though I doubt it will last that long.
Once you are ready to serve the pickle, give it another shake before transferring it into a serving bowl. Drizzle with sesame oil right before serving.
Chinese Restaurant Cucumber Pickles
Ingredients
- 2 average size cucumbers
- 3 cloves garlic, grated
- 2 bird-eye chilies, seeded and chopped
- 1/2 teaspoon sea salt
- 1 tablespoon sugar
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
Instructions
- Peel cucumber into alternating stripes, cut into two halves lengthwise, remove the seeds, and cut into 2-inch batons.
- Place cucumber batons, grated garlic, chopped red chilies, sea salt, sugar, and rice vinegar into a mixing bowl. Cover the bowl with a plate and shake vigorously for 1 minute.
- Transfer the cucumber mixture to a bowl, and drizzle with sesame oil right before serving.
Comments
Krista Poolpeace says:
We are pickle lovers, cucumber lovers, and Chinese food lovers. Needless to say this recipe has entered the regular rotation at our house! Thank you.
Keri Bevan says:
These cucumbers have the perfect amount of spiciness! We all loved this recipe. Thank you!
Mirlene says:
These are so delicious. Love cucumber pickles and they're great in sandwiches too!
Jessie says:
I've been on a huge cucumber kick lately, and this is one of my new favorite ways to prepare them! I love the spice here - it pairs so well with the fresh, bright cucumber flavor. Thank you!
Sandhya S says:
That restaurant style pickle looks so tasty. I have all the ingredients to make them at home.
Amy says:
I am a lover of all things cucumber & pickles. This recipe looks so fantastic and I cannot wait to try it out!
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