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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.
Chinese Restaurant Cucumber Pickles.

Chinese Restaurant Cucumber Pickles.

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 cucumber pickles: cucumbers, garlic, red chilies, salt, sugar, rice vinegar, and sesame oil.

Ingredients for cucumber pickles: cucumbers, garlic, red chilies, salt, sugar, rice vinegar, and sesame oil.

Ingredients for Chinese cucumber pickles

For a four servings portion, we need:

  • 2 average size cucumbers
  • 3 cloves garlic
  • 2 bird-eye chilies
  • 12 teaspoon sea salt
  • 1 tablespoon sugar
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
Place cucumber batons, grated garlic, chopped chilies, salt, sugar, and rice vinegar into a mixing bowl.

Place cucumber batons, grated garlic, chopped chilies, salt, sugar, and rice vinegar into a mixing bowl.

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.

Shake until cucumber is evenly coated and transfer to a serving bowl. Don't add the sesame oil immediately.

Shake until cucumber is evenly coated and transfer to a serving bowl. Don't add the sesame oil immediately.

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.

Drizzle cucumber pickles with sesame oil right before serving it.

Drizzle cucumber pickles with sesame oil right before serving it.

Chinese Restaurant Cucumber Pickles

Author: Anita Jacobson

Courses:

Cuisine:

Ingredients:

Diets:

Prep Time: 10 mins

Total Time: 10 mins

Serves: 4

Print Recipe

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

  1. Peel cucumber into alternating stripes, cut into two halves lengthwise, remove the seeds, and cut into 2-inch batons.
  2. 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.
  3. Transfer the cucumber mixture to a bowl, and drizzle with sesame oil right before serving.

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