Experience a flavor-packed journey with this Korean-style pickled cucumber salad, perfect for adding a refreshing twist to any meal. Crisp cucumbers meet a delightful dressing of vinegar and spices, creating a balanced dish that’s both tangy and slightly sweet. Ideal as a side, snack, or appetizer, this recipe is sure to impress.
Budget Information
The total cost of this delightful pickle recipe is approximately $8.00, making it just $1.00 per serving if you have 8 servings. Perfect for when you’re looking to impress without breaking the bank!
Why This Recipe Works
This recipe is a superb way to elevate any meal with minimal effort and maximum flavor. The magic happens when the cucumbers are allowed to marinate; this not only enhances their natural crunch but also infuses them with the aromatic goodness of ginger and the subtle heat from togarashi. Plus, the versatility of this dish means you can adjust it to your taste—make it spicier or sweeter—perfect for those who love to make a recipe their own.
Ingredients + Optional Substitutions
Here’s what you’ll need to whip up this delightful cucumber salad:
- 3 English cucumbers ($3.00) – these are preferred for their low seeds and crisp texture.
- 1 small shallot, thinly sliced ($0.50) – shallots provide a delicate onion flavor; onions can be used instead if desired.
- 1 tablespoon ginger, grated ($0.25) – fresh ginger adds a warm spice; feel free to omit if not available.
- 1/4 cup rice vinegar ($0.75) – for authenticity, but white vinegar or apple cider vinegar can work, too.
- 2 tablespoons sugar ($0.10) – adjust according to your sweetness preference.
- 1 teaspoon togarashi ($1.00) – this Japanese spice blend enhances the heat; you could substitute with chili flakes.
- 1 teaspoon sesame oil ($0.50) – adds a nutty depth, but can be omitted if desired.
- Salt, to taste ($0.05)
The total ingredient cost is around $6.15, depending on grocery prices.
Step-by-Step Recipe Instructions
Step 1: Begin by washing your English cucumbers under cold running water to rid them of any dirt. Using a sharp mandoline slicer, cut the cucumbers into paper-thin slices. The thinner they are, the better they absorb the flavors. Place the slices into a colander and sprinkle salt over them generously. Let them sit for about 30 minutes, allowing the salt to draw out excess moisture.
Step 2: While your cucumbers are draining, take the time to prepare the marinade. In a mixing bowl, combine the rice vinegar, sugar, grated ginger, and togarashi. Stir well until the sugar has completely dissolved. This aromatic mixture will soon transform those cucumbers into flavor-packed delights!
Step 3: After the cucumbers have drained, rinse them under cold water to remove excess salt, then pat them dry with paper towels. This step is crucial to avoid a soggy salad. Fold in the thinly sliced shallot before combining the cucumbers with your delicious vinegar mixture.
Step 4: Carefully pour the marinade over the cucumber and shallot mixture, then gently toss everything together to ensure that each slice of cucumber is coated in that amazing flavor. Allow the salad to marinate in the refrigerator for at least 1 hour or longer for best results. Trust me, the longer it sits, the better it gets!
Step 5: Once marinated, give the salad a taste. Feel free to play around with the seasoning—if you want it spicier, add a pinch more togarashi. Serve chilled, and enjoy the delightful crunch and tangy goodness!
Nutritional Facts
Calories: 80
Protein: 1g
Carbohydrates: 20g
Total Fats: 2g
Saturated Fat: 0g
Fiber: 2g
Sugar: 8g
Sodium: 200mg
Storage and Reheating Tips
This pickled cucumber salad can be stored in an airtight container in the refrigerator for up to a week—though I guarantee it’ll be devoured well before then! If the salad seems a tad loose from the liquid after a few days, simply drain some off before serving. No reheating required; it’s best enjoyed chilled!
Serving Suggestions
This delightful salad makes a perfect side for grilled meats, BBQ dishes, or even as a refreshing topping for rice or grain bowls. Its vibrant flavors also make it a fantastic addition to any Asian-inspired meal, and don’t forget—the pickling liquid can transform other veggies, too!
Reader Tips or Helpful Notes
If you find the initial sweetness too overpowering, feel free to cut back on the sugar or replace it with a sugar substitute. Also, experimenting with different vegetables or adding herbs like cilantro can bring new layers of flavor to the table. Enjoy the process and make this recipe your own!
Recipe FAQs
Can I use regular cucumbers? Yes! Regular cucumbers can be used but they tend to have more seeds and a softer texture. If you do use regular cucumbers, consider peeling them first.
How long does it take to pickle? The cucumbers need at least one hour to pickle for optimal flavor, but they can sit in the marinade for up to a few days in the fridge.
Can I add other vegetables to this recipe? Absolutely! Baby carrots, radishes, or even sliced bell peppers would be fantastic additions!
How spicy can I make it? You can increase the amount of togarashi or even add fresh sliced chilies for an extra kick!
Is this recipe vegan? Yes! All ingredients are plant-based and totally vegan-friendly.
