Ginger Pickles

Preparation info

  • Difficulty


  • Serves


Appears in

My Asian Kitchen

My Asian Kitchen

By Jennifer Joyce

Published 2018

  • About

A little pickled element is an essential condiment for practically any Asian meal. If you want tasty pickles that don’t need days to cure, then this is a quick fix. The red chilli is optional if you like a bit of extra heat.

Prep 5 minutes, plus 30 minutes salting and 3 hours marinating


  • 300 g (10½ oz) baby cucumbers
  • 1 tbsp sea salt
  • 2 tsp light soy sauce
  • 75 ml ( fl oz) rice vinegar
  • 3 tbsp caster sugar
  • 3 cm ( inch) ginger, julienned
  • 1 thumb-sized red chilli, sliced (optional)


Slice the cucumbers 2 cm (¾ inch) thick, place in a sieve and toss with the salt. Leave for 30 minutes, rinse and dry well on a tea towel.

Add the remaining ingredients to a plastic container with a fitted lid. Toss the cucumbers in the mixture, cover and refrigerate for at least 3 hours before eating.