Name: Pickled Cucumbers
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 6 servings
Cuisine: Asian
Ingredients: 3 cucumbers; 1.5 teaspoons salt; 0.5 tsp sesame oil; 1 slice ginger root; 1 cup white vinegar; 0.5 cup water; 0.25 cup sugar rounded

This Pickled Cucumbers recipe is Dara’s well-known version from MasterChef Junior, featuring a mix of cucumbers, carrots, and radishes. It’s best enjoyed after resting for a day, allowing the vinegar to fully infuse the vegetables. The result is a crisp, refreshing, and tangy pickle, and it can be stored in the fridge for up to four days.

Side Dishes

15 m

Asian

Yu can Cook

April 22, 2026

Thisisyu.com

From the Cook

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Pickled Cucumbers

Yu can Cook Verified

Thisisyu.com

Ingredients

Warning0 allergens identified

Instructions

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Cucumber Preparation

Peel the cucumber leaving strips of green on for color.

Cut the ends of the cucumber off and rub one piece against each end of the cucumber. Rubbing that sliced end against the cucumber will release a white, foamy substance, which contains an organic compound called cucurbitacin. This is the cause of the bitterness in cucumbers. Keep rubbing till it stops producing foam.

Cut the cucumber lengthwise into quarters.

Use a spoon to deseed the cucumbers.

Cut into the quarters making slits every ⅛" leaving ¼" along one long edge, so that all pieces remain attached to the cucumber.

Cut the cucumber into 1" chunks.

Salt the cucumber chunks, and let stand for 30 minutes in the colander.

Dressing

Heat the sesame oil in a small pot with ginger root over low heat.

Add the vinegar, water, and sugar.

Stir until the sugar dissolves.

Take off the heat and cool. Test for sweetness, or acidity. Adjust to taste.

Pickling the Cucumbers

Squeeze the excess liquid from the cucumber, and drain.

Put cucumber in storage container.

Pour the dressing over the cucumber, and allow to cool completely.

Cover and refrigerate.

Best eaten after one day in the refrigerator. It will keep up to four days.

Nutrition

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Tips & Tricks (5)

Slice Cucumbers Uniformly 🥒
Cut all cucumbers to the same thickness (about ¼ inch) to ensure even pickling and consistent texture throughout the batch.
Blanch Ginger for Smoothness 🍶
Briefly blanch thin ginger slices in boiling water for 30 seconds before adding to the pickling liquid to mellow the sharp bite while maintaining aromatic warmth.
Heat the Brine Properly 🔥
Bring your vinegar, water, and sugar mixture to a gentle boil to fully dissolve the sugar and activate the pickling process, then cool slightly before pouring over vegetables.
Use Cold Cucumbers for Crispness ❄️
Refrigerate your prepared cucumbers for at least 2 hours before pickling—this locks in natural crispness and prevents them from becoming soft during the infusion process.
Drizzle Sesame Oil at the End 🌟
Add sesame oil only after the cucumbers have fully pickled (after 24 hours) rather than at the beginning, as heat can diminish its delicate nutty flavor.