Quick and Easy Pickled Cucumber Ribbons

Quick pickled cucumber ribbons are a gloriously simple and quick side that works wonderfully with Asian style roasted meats or fried dishes.

The dish is all done and dusted in around 20-25 minutes, and for 15 of that, you are letting the pickle do its "thing".

Homemade Quick Pickles

Most of the foods that I am infatuated with, I have loved for a very long time. Pickles are different and became one of my main foodie squeezes after my move to Hungary.

Of course, growing up in the UK, I was exposed to pickled vegetables. Onions, beetroot and eggs were all really common, but pickled cucumber... not so much!

They were things served on the side of a ploughman's lunch. Here in Hungary, they are served with everything!

You will see people with countless bowls of pickles on their table. It does not matter if they are tucking into goulash or chicken paprikash.

Since I arrived in 2008, I have not been into a single Hungarian restaurant that does not have them on the menu.

Pickles here tend to be "fermented" rather than quick pickled like this cucumber recipe.

Like my quick pickled daikon, these have a "Chinese" lean to the pickle rather than a European slant.

Frequently Asked Questions

Do I have to remove the cucumber seeds?

The key to this recipe is to remove the seeds because they are loaded with water. Leaving them in the cucumber dilutes the pickled flavour.

Can I leave them to pickle for longer than 15 minutes?

They will be good to eat after 15 minutes and will last for up to 2 hours, but after that, they go a bit soft and squidgy.

The longer you leave them, the more pronounced the pickle flavour becomes.

Will these pickles save?

No, as with all quick pickle recipes, this dish does not pickle in the curing or preserving sense.

This dish is designed to impart a pickle flavour to vegetables quickly, so eat them all up because they will not store!

Can I cut the cucumber with a knife?

Yes, you just need to take your time because you need both thinly sliced cucumber, but it also needs to be uniform in its thickness.

Serving Suggestions

I serve pickles with so many dishes. Whether it is as a side to something rich like the crispy Chinese-inspired pork belly pictured above or just added to the top of a burger, I love 'em.

They are also great at cutting through sweetness, and they would be just as good with my teriyaki salmon.

They perform just as well at offering a silky smooth sharpness against crisp fried foods like salt and pepper squid and salt and pepper tofu (pictured further up the page).

You don't have to look east either, I've served this with my Polish pork schnitzel called kotlet schabowy too.

Equipment Used

I only mention brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.

• Mixing bowl.
• Vegetable peeler or mandolin.
• Teaspoon.
• Whisk.
• Measuring jug, cups and spoons.