This is one of my favorite salads ever. It reminds me of the little tasty treat you get when you sit down at most sushi bars. It’s tart and a little sweet and as spicy as you want it to be. I only let my cucumbers pickle for an hour or two, because I like them still very crunchy. But, you can leave them pickling for up to a few days and use them in other things (like this tasty bahn mi bowl).

quick pickled cucumbers
Prep time: 
Total time: 
  • 2 large cucumbers, washed and sliced very thin (preferably on a Mandoline)
  • 1 T hot water
  • 1 T dry sugar
  • ½ cup seasoned rice vinegar
  • dash salt
  • garlic chili sauce/paste to taste (I use about a teaspoon)
  1. Place sliced cucumbers in a large bowl or container that has a lid.
  2. Dissolve sugar in hot water, then add all other ingredients and whisk until mixed.
  3. Toss cucumbers in sauce and refrigerate (shaking/tossing periodically) until ready to eat.