We all love the classic dill pickles, B&B pickles, gherkins and half-sours. However here’s a recipe to shake things up and give your cucumbers an Asian twist. The best part about this recipe is it’s quick and simple because you don’t have to heat anything up. Just combine all your ingredients, put them in a jar and let it hang out in your refrigerator. You can find almost all of these ingredients in your regular supermarket; however if you can’t you can always purchase them online. These pickles are the perfect accompaniment to any BBQ, stir-fry, grilled meat or fish or great to just to snack on.

Prep Time: 5 minutes
Cook Time: 0 minutes
Yields: 1 quart


1 large organic English cucumber, sliced into 1/3” rounds 
1.5 cups rice vinegar, unseasoned 
1 tsp sambal oelek or sriracha 
1 tsp sugar 
1 tsp salt 
10 sprigs organic cilantro 


  1. Thinly slice the English cucumber into 1/3” rounds. Set aside.
  2. In a small bowl, combine rice vinegar, sambal olek, sugar and salt. Whisk to combine.
  3. In a quart-size glass Mason jar, add the 10 sprigs of organic cilantro.
  4. Next add the cucumber slices.
  5. Pour the rice vinegar mixture over the cucumbers.
  6. If there isn’t enough liquid to submerge the cucumber slices then add enough cold water to fill the remainder of the jar. 
  7. Seal the jar and place in the refrigerator.
  8. Allow cucumber to marinate at least 12 hours and up to 3 days.