clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
cucumber pickled in rice vinegar and sugar

Quick rice vinegar cucumber pickles

  • Author: Caroline Phelps
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: about 3 cups 1x
  • Category: Condiment
  • Method: Pickling
  • Cuisine: Japanese


These quick rice vinegar pickles make a great addition to Asian style sandwiches like banh mi, or can be devoured as a side or a snack!


  • 1 English cucumber (cut into 1/8-inch thick slices) or 2 Japanese cucumbers
  • 1/4 cup water
  • 1/4 cup rice wine vinegar
  • 2 teaspoon kosher salt
  • 2 tablespoons granulated sugar


  1.  In a bowl, mix the water, vinegar, salt and sugar.
  2. Put the cucumber slices in a tupperware container or in a zip lock bag. Pour the vinegar mixture over the cucumbers, mix well and let pickle for at least 20 minutes and no longer than an hour. Drain and refrigerate or serve immediately.


These rice vinegar cucumber pickles will keep refrigerated for up to 2 weeks.


  • Serving Size: 1 cup
  • Calories: 41
  • Sugar: 8.9 g
  • Sodium: 1551.1 mg
  • Fat: 0 g
  • Saturated Fat: 0 g
  • Carbohydrates: 9.6 g
  • Fiber: 0.2 g
  • Protein: 0.2 g
  • Cholesterol: 0 mg

Keywords: recipe, cornichons, side, Japanese marinated cucumber, sandwich topping, vegetarian, vegan, gluten-free

Recipe Card powered byTasty Recipes

Asian Recipes

Straight To Your Inbox

Receive a FREE Digital Cookbook when you sign up for our newsletter